Saturday, 31 March 2012

Cockles Curry with Long Beans

2 kg cockles (boiled and removed the shell)
4 strands long beans - cut
1 sweet potato - cut
1 stalk lemongrass - crushed
4 onions - chopped
3 garlic - chopped
1/2" ginger - sliced thinly
2 tblsp curry powder
1 tblsp chilli powder
1/2 tsp tamarind paste
salt to taste
curry leaves

1. Boiled cockles until its open. Let cold, and then remove the shell. Keep a side
2. Heat 3 tblsp oil in a pot, sautee garlic, onion, ginger and curry leaves until fragrant
3. In a bowl combine curry powder with a bit of water, and then add into the pot. continue stir fry
4. Add sweet potato, cooked until soft. Followed by cockles. Stir thoroughly
5. Add in coconut oil, salt and long beans. Let it simmer
6. Served with rice.

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