Shellfish Curry

The shells are delightfully combined with this mixture of fresh and spicy spices

For 4 people

Preparation time: 40 mins


1 kg of pumpkin

600 g Venus shells

2 tablespoons peanut oil

6 cardamom pods

6 bay leaves

2 tbsp mustard seeds

2 cinnamon sticks

1 large onion

4 garlic cloves

2 green peppers

2 tbsp cumin

2 tbsp coriander

2 tablespoons of turmeric

375 ml coconut milk

A few sprigs of coriander


Step 1

Peel the pumpkin, seed it and cut it into dice of equal size. Wash and rub the Venus shells. Throw away the already opened shells.

2nd step

Heat the oil in a casserole dish and brown the cardamom, bay leaf, mustard seeds and cinnamon until a pleasant aroma emerges. Add the chopped onion, chopped garlic and finely chopped peppers. Add the cumin, coriander, turmeric and salt. Let simmer briefly.

Stage 3

Add the pumpkin and stir for 5 minutes. Sprinkle with 100 ml of water and coconut milk. Simmer for 15 minutes until you have a nice, curried curry. Add a little more coconut milk, cumin and coriander at will.

Step 4

Add the Venus shells and simmer, covered, until the shells open. Serve with rice and chopped cilantro.

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