3 cm (1 inch) piece of fresh root ginger, peeled and shredded
2 garlic cloves, finely chopped
2 plum tomatoes, finely chopped
1 tablespoon medium or hot curry powder
200 ml (7 fl oz) canned coconut milk
800 g (1 3/4 lb) fresh clams, scrubbed
1 large handful of chopped coriander leaves
3 tablespoons grated fresh coconut
Heat the oil in a large wok or saucepan until hot, add the shallots, red chilli, ginger and garlic and stir-fry over a medium heat for 3–4 minutes. Increase the heat to high, stir in the tomatoes, curry powder and coconut milk and cook for a further 4–5 minutes.
Add the clams to the pan, discarding any that have cracked or don’t shut when tapped, stir to mix and cover tightly, then continue to cook over a high heat for 6–8 minutes until the clams have opened. Discard any that remain closed.
Stir in the chopped coriander and sprinkle over the grated coconut. Ladle into bowls and serve immediately with a fresh salad and crusty bread to mop up the juices.