Pahua au curry (Curried Pahua) is a traditional Tahitian recipe for a classic curry of pahua, the local clams with onion and tomato in a light curried coconut milk base. The full recipe is presented here and I hope you enjoy this classic Tahitian version of: Curried Pahua (Pahua au curry).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
A dish rich in flavours where the sweetness of coconut milk envelops the tenderness of the pahua. Pahua represent a species of large edible clam (Tridacna maxima) that's very common in Polynesian waters.
Ingredients:
1kg Pahua (clam)
1 onion, finely sliced
2 garlic cloves, finely sliced
1 tomato, diced
Pinch of salt
Pinch of ground black pepper
2 tbsp curry powder
Sunflower oil
250ml Coconut Milk
Method:
Carefully clean the pahua pieces, removing the black sac. Cut them into even pieces, then boil them in water for about 45 minutes to soften them.
Drain the pahua pieces and set aside to cool. Then finely slice the onion and garlic, then dice the tomato.
In a pan, fry the onion and garlic in a drizzle of oil for about 4 minutes, until the onion is translucent. Then add the pahua pieces and season with salt, pepper, and curry powder. Stir-fry for a few minutes to cook the spices and to allow the flavours to meld.
Stir in the chopped tomatoes, then pour over the coconut milk at the end of cooking. Simmer for a few minutes to allow the sauce to thicken slightly.
)
Click on the image, above to submit to Pinterest.