Pippi Curry


Prep time 5 minutes
Cook time 10 minutes

Serves 2-3



500g Pippis or clams, soaked in cold water for 2 hours to purge them of sand
1 Lemongrass, thinly sliced
2 garlic cloves, roughly chopped
2 green chillies, roughly chopped
1 shallot, roughly chopped
Juice of half a lemon
1 handful of curry leaves
⅓ cup coconut milk
1 tbsp Pukara olive oil



Step 1 Place a wok over the flame of the OzPig, add olive oil, lemongrass, garlic, chillies and shallot, saute for 2-3 minutes.

Step 2 Add pipis and curry leaves, toss to combine. Continue to simmer for 5 minutes before adding coconut milk and lemon juice.

Seafood, CurrySimon Hamilton