Make the Cape Malay Curry Sauce
In a small saucepan, heat the canola oil. Add the curry powder, peppercorns and turmeric and cook over moderately low heat, stirring, until fragrant, about 2 minutes. Add the shallot and ginger and cook, stirring, until softened, about 3 minutes. Add the clam broth, vinegar, bay leaf and sugar and bring to a simmer. Cook over moderate heat until the sauce is reduced by half, 8 to 10 minutes. Discard the bay leaf. Transfer the sauce to a blender and, with the machine on, add the butter one cube at a time until incorporated and the sauce is thickened. Transfer the sauce to a small bowl and keep warm.