Achard de pahua confit (Achard of Confit of Pahua)
Achard de pahua confit (Achard of Confit of Pahua) is a traditional Tahitian recipe for a classic achard or spicy pickle of pahua, the local clam with spices, onion and curry powder that's served as a condiment. The full recipe is presented here and I hope you enjoy this classic Tahitian version of: Achard of Confit of Pahua (Achard de pahua confit).
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A true gem from Fenua, where Pahua, the beloved local clam, is showcased. It's rich, melt-in-your-mouth, and a little spicy—perfect on warm bread, with rice, or even as an aperitif.
Pahua represent a species of large edible clam (Tridacna maxima) that's very common in Polynesian waters.
Ingredients:
50g Pahua (clam) meat
2 garlic cloves, finely chopped
1 onion, finely chopped
1 hot chilli, finely chopped
2 tbsp ginger, peeled and finely chopped
finely-grated zest of 1 kaffir lime (or ordinary lime or lemon)
1 tbsp curry powder
1 tbsp turmeric powder
sunflower oil
Salt and freshly-ground black pepper, to taste
Method:
Bring a large pot of water to a boil, add the whole pahua (clam meat) and cook for about 60 minutes, until the flesh is tender. Drain in a colander, allow to cool then chop the flesh into small pieces.
Place a frying pan over medium heat. Once hot pour in a generous drizzle of oil and use to fry the garlic, onion, chilli, fresh ginger and boiled pahua pieces, mixing well to combine. Scatter over the curry powder and turmeric then season to taste with salt and black pepper. Mix the curry and turmeric into the other ingredients then stir-fry for 5 minutes. Remove from the heat and stir in the kaffir lime zest (or ordinary lime or lemon zests).
Take off the heat, then se aside to cool before transferring to a jar. Pour in enough oil to cover completely (you need to exclude air) then seal securely with a lid.
Store in your refrigerator, where it will keep for several days. It matures as you store it and will taste even better after a day or so.
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