Keralan clam curry

• 1 kg/2 lb 4 oz MSC certified short-neck (carpet shell) clams, washed
• 6 tbsp coconut oil
• 2 red onions, roughly chopped
• 2 red chillies (chiles), roughly chopped
• 2 green chillies (chiles), roughly chopped
• 2 garlic cloves, finely chopped
• 12 fresh, dried or frozen curry leaves, plus extra for garnish if using fresh
• 2-cm/¾-inch piece of fresh root ginger, peeled and finely chopped
• 2 tsp ground turmeric
• 1 tbsp chilli powder
• 4 tsp ground coriander
• 2 tomatoes, cut into wedges 
• Pepper

Alternative seafood
Any kind of shellfish

1. Check the clam shells carefully and discard any that are broken.
2. Heat the coconut oil in a large pan over a medium heat and sauté the red onions, red and green chillies (chiles) and the garlic for 5 minutes, adding the curry leaves and ginger as soon as the vegetables begin to brown. Reduce the heat and cook for another couple of minutes. Add the turmeric, chilli powder and coriander and stir well. After 2 minutes, add the tomato wedges and season with black pepper.
3. Stir well, add the clams and cover the pan with a lid. Cook the clams for 4–6 minutes, giving the mixture an occasional stir. The dish is ready as soon as all the shells have opened.
4. Serve the clams in a bowl, garnished with fresh curry leaves.