stir-fried cockle with pineapples

2 tbsp peanut oil

handful curry leaves

2-3 tbsp chilli paste

180g-200g de-shelled cockles, marinated with the juice of one lime right before cooking

150g pineapples pieces

salt, pepper and sugar to taste

1 shot (30ml) rice wine

1 large onion, sliced

handful coriander, chopped

heat the oil in a skillet or wok and fry the curry leaves until fragrant and crunchy. add the chilli paste and saute on high heat until fragrant (be careful, it spatters. if it doesn't, your wok ain't hot enough). now throw in your cockles and pineapples. stir-fry for 2 minutes on high heat, season to taste and deglaze the wok with the wine. cook for a further half minute, stir in the onion and coriander and remove from heat. plate the cockles and sprinkle on some extra coriander for garnish, and flavour of course.