Cockle Curry

• 1 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tbsp vegetable oil
• 2 onion, 1 quartered the other sliced
• 6 large garlic cloves
• 4 cm chunk of fresh root ginger, roughly chopped
• 20g tamarind paste
• 2 red chillies, chopped
• 60g coconut cream (more for a more creamy sauce)
• ½ tsp turmeric
• 1.5kg fresh cockles, cleaned
• salt to taste
• large pinch of coriander, chopped
• 1 lemon

Method

1. Roast the coriander and cumin seeds until they become fragrant then remove from the heat and grind to a powder.
2. Blend the quartered onion, garlic, ginger and chillies to make a smooth paste.
3. Heat oil in a large pan and add the sliced onion and cook for a few minutes until it's translucent.
4. Stir in the onion paste and fry to cook off all the raw ingredients (about 3-4 minutes).
5. Sprinkle in the ground spices, tamarind paste, turmeric and coconut cream until it's all melted into a sauce. Cook for a few minutes until its aromatic.
6. Add the cleaned cockles over a high heat, add 2 -3 tbsps water. Put the lid on the pan and cook for 3-4 minutes, shaking the pan until all the cockles have opened. Remove from the heat and discard any that haven't opened.
7. Cockles are quite salty so taste them before adding any more seasoning. If you want a bit more of a sauce add a splash of hot water.
8. Squeeze over half a lemon and add the coriander to serve.