CURRIED CLAMS AND SHRIMP

Ingredients

1½ lbs shrimp, peeled and deveined

(seasoned with salt, pepper and chopped shadon beni)

15 – 20 small clams, rinsed

1 onion, peeled and chopped

10 – 12 mushrooms, chopped

2 pimento peppers, seeded and chopped

2 tbsp green seasoning

2 heaping tbsp curry powder

2½ tbsp oil

2 – 3 whole cloves garlic, peel removed

1 tsp all purpose seasoning

2 cloves garlic, chopped

1 cup coconut milk

Salt and black pepper to taste

1 tsp roasted geera powder

Directions

1. Mix 1 tbsp curry powder with a little water to form a liquid paste.
2. Heat 1 tbsp oil in a pot over medium high heat. Add the whole garlic cloves and let burn in the oil. Remove when garlic is black and discard.
3. Add the curry paste and let cook for a few minutes. Add the shrimp and cook for 2 – 3 minutes. Remove the shrimp and set aside.
4. Mix the remaining curry and with some water together. Heat remaining oil and add the curry, cooking for 1 minute,
5. Add the onions, mushrooms, pimento peppers and green seasoning to the same pan. Cook for 1 – 2 minutes. Add the coconut milk and enough water to cover vegetables if needed. Add the all purpose seasoning, chopped garlic and salt and black pepper. Mix well. Check intermittently to ensure all the liquid does not dry out. Add a little more water if necessary. Cook for 10 – 15 minutes.
6. Add the clams and roasted geera and stir into the mixture. The clams will open. Remove any that do not. Add back the shrimp and stir. Taste and adjust the seasoning if necessary.
7. Let cook for a few more minutes and serve.