serves
8
prep
10 minutes
cook
15 minutes
difficulty
Mid
serves
8
people
preparation
10
minutes
cooking
15
minutes
difficulty
Mid
level
Stream free On Demand
Island Echoes With Nornie Bero
series • cooking
PG
series • cooking
PG
Ingredients
- Vegetable oil, for drizzling
- 2 eschallots, finely chopped
- 1 tbsp finely chopped garlic
- 3 cm x 4 cm piece ginger, thinly sliced
- 1 tsp ground pepperberry
- 1 cup (250 ml) coconut cream
- ½ cup (125 ml) coconut water
- 2 tbsp freshly grated coconut
- 2 giant clams, cleaned, sliced
- 1 tbsp molasses
- 2 picked sprigs karkalla
- ½ small bunch coriander, finely chopped
- Sea salt, for seasoning
- Steamed rice, to serve
Instructions
- Heat a drizzle of vegetable oil in a large, heavy-based saucepan over medium heat. Add the eschallots, garlic, ginger and pepperberry and cook, stirring, for 1-2 minutes, or until softened.
- Stir through the coconut cream, coconut water and grated coconut. Cook for a further 3-5 minutes, or until thickened. Stir through the sliced clam and cook, stirring occasionally, for 7 minutes or until cooked through. Stir through the molasses, karkalla and coriander. Season to taste with sea salt.
- Remove the curry from the heat. Spoon the curry directly into the giant clam shell, if you like, or onto a serving bowl, and serve with rice.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Island Echoes With Nornie Bero
