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Curried Cockle Broth

Features:
  • Veg
Cuisine:
  • 1 hr
  • Serves 6
  • Easy

Ingredients

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When it comes to cockles, you want to get the bigger ones as they are the meatier ones. Curried cockle broth is a traditional favorite, particularly in India where people collect cockles directly from the shores in buckets filled with water. Since sand and dust accumulate on cockles, cockled need to be washed then soaked in distilled water to remove dirt particles.

Curried cockle is really simple to make. You just have to add a few spices, well-cooked. You could cook cockles out of their shells OR in their shells, depending on your preference. Some people enjoy eating cockles straight from the shells. You could try cooking cockles with other seafood for a delightful dinner. Here’s a recipe you could try.

Health benefits

Cockles are suitable for various diets because they are low in fat and carbohydrates. Research shows a strong link between seafood and lowered risk of cardiovascular diseases.

Cockles provide essential protein for maintaining your body tissues and cells.

Seafood is also rich in Omega 3, which helps in maintaining vision and preventing degeneration.

Cockles are usually overlooked but they are high in protein and zinc. They improve immune functioning and are excellent for skin and hair health.

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How to Make Curried Cockle Broth

  • Heat olive oil in a frying pan at medium flame. Add sliced onion and cook until it is caramelized.
  • In a separate pan, cook cumin seeds and coriander until they become fragrant. Be careful because this takes hardly a few seconds. If they are over-cooked, they lose their flavor. Grind after cooking to make powder.
  • In a blender, add ginger, garlic, chillies and the remaining onion to make a smooth paste. Add the paste to caramelized onion and cook for 5 minutes at medium heat.
  • Add turmeric and cook until it has melted into the curry. You can tell it is cooked when it becomes fragrant.
  • Turn the flame high. Add fresh, cleaned cockles with 2 tablespoons water. Cover with lid and let it cook for a few minutes. Keep shaking the pan in between until the cockles open. Remove from heat. Remove cockles that haven’t opened.
  • Before adding seasoning, taste the cockles because they are naturally salty.
  • For more curry, you could add ¼ glass of hot water.
  • Add half a lemon.
  • Sprinkle coriander.
  • Serve.

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