Clams Korma Curry

Our Korma Curry forms a delicious base for seafood. It is an excellent recipe to serve with a toasted baguette and butter. We prefer to do this recipe on a cold winter day or early spring. It is light, tangy, and not spicy at all. Enjoy!

Our Korma curry, representing the color of moonlight, is of Persian influence and is inspired by the Awadh region of India. It is a smooth and creamy masterpiece that infuses hints of star anise and cloves in a buttery coconut base to punctuate any meal. It is Rupen's Korma creamy almond coconut curry.

Serves: 3-4


2 lbs clams, rinsed

2 Tablespoons coconut/olive oil

2 shallots, minced

1 bottle of Rupen's Korma Curry Sauce

1/4 cup parsley, chopped

1/2 lemon 



 In a wide bottom pan over medium heat, add oil.

Add shallots and saute for 3 minutes.

Add the entire contents of Rupen's Korma sauce, stir.

Add clams, Mix. Cover and low on medium-low heat for 7-8 minutes.

Squeeze lemon juice and sprinkle parsley. Serve.

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