Ingredients
The following ingredients have 6 Servings
- 1 kg pipis, soaked in cold water for 2 hours to purge them of sand
- 100 ml dry white wine
- 3 fresh bay leaves
- 80 gm speck, cut into 5mm dice
- 4 anchovy fillets
- 2 tbsp olive oil
- 1 cup fresh curry leaves (loosely packed)
- 3 golden shallots, thinly sliced
- 4 garlic cloves, finely chopped
- 2 long green chillies, thinly sliced
- 200 ml coconut milk
- 200 ml chicken stock
- Lime cheeks, to serve
- 1 tbsp coriander seeds
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp nigella seeds
- 1 tsp white peppercorns
- 1 tsp ground turmeric
Instruction
- For spice mix, finely grind whole spices and 1 tsp sea salt flakes with a mortar and pestle or spice grinder, then stir in turmeric (see note).
- Heat a wide saucepan over high heat until hot, then tip in pipis, add wine and bay leaves and cover with a lid. Give the pan a jiggle now and then until pipis start to open (2-3 minutes). Remove lid and, working swiftly, remove pipis to a bowl as they open. Once they're all rescued, along with the bay leaves, discard liquid, wipe out saucepan and return to heat. Add speck, anchovies and oil, and stir until anchovies dissolve (3-4 minutes). Add curry leaves, shallot, garlic and chilli, and fry until curry leaves start to crisp (3-4 minutes). Add spice mix and cook, stirring occasionally, until spices start to stick to the pan (2-3 minutes), then return pipis and give them a good stir. Add coconut milk and stock, bring to the boil, then remove from heat, taste and adjust seasoning, and serve with lime cheeks.
