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    • Cockles in Coconut Curry

    Cockles in Coconut Curry

    Mark Sharron
    Easy
    15 minutes
    01-Feb

    Cockles in Coconut Curry is a delicious and flavorful dish perfect for any occasion. This easy-to-make dish has fresh cockles, curry powder, coconut milk, and other aromatic ingredients. The result is a creamy and savoury curry that will please any palate. This dish is also nutritious, making it an excellent option for health-conscious eaters.

     

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    Ingredients

    • 1 lb. cockles
    • 2 tablespoons vegetable oil
    • 2 cloves garlic, minced
    • 1 small onion, diced
    • 1 teaspoon minced ginger
    • 2 teaspoons curry powder
    • 1/2 teaspoon turmeric
    • 1 (14-ounce) can coconut milk
    • 1/2 cup chicken broth
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 cup chopped fresh cilantro leaves, for garnish

    Method

    • How to Make Cockles in Coconut Curry
    • Scrub and rinse cockles thoroughly under cold running water to remove grit.
    • In a small bowl, chop fresh cilantro leaves and reserve for garnish.
    • Heat vegetable oil in a large skillet or pot over medium heat.
    • Add diced onion and sauté until soft and translucent, about 2-3 minutes.
    • Add minced garlic and minced ginger to the pan, stir until fragrant, about 1 minute.
    • Sprinkle in curry powder and turmeric, cook briefly to toast the spices, about 30 seconds.
    • Pour in coconut milk and chicken broth; stir to combine.
    • Season with salt and freshly ground black pepper.
    • Increase heat to bring the mixture to a gentle simmer.
    • Add scrubbed cockles to the simmering curry base.
    • Cover skillet or pot and cook until cockles open, about 5-7 minutes; discard any that do not open.
    • Stir the cockles gently to coat with the curry sauce.
    • Transfer cockles and curry sauce to serving bowls.
    • Garnish with chopped fresh cilantro before serving.
    • Serve immediately with steamed rice or crusty bread if desired for soaking up the sauce.