You may substitute 2 lb. mussels or clams for the shrimp. Scrub well, discarding any shellfish that fail to close to the touch. Pour water to a depth of 1/2 inch into a large saucepan, add the shellfish, cover and steam until they open, about 3 minutes. Discard any that fail to open. Using a slotted spoon, transfer them to the simmering curry just before serving.
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