Recipe by Ullorica (Ullabai) Fernandes
Ingredients:
500 gms clams (about 30 medium sized or 50 small)
marble size ball tamarind or 1/2 tsp tamarind paste
1 cup grated coconut
salt
To roast and grind:
6 red chillies (kashmiri or byadgi)
2 tbsp coriander seeds
1 tbsp cumin seeds
1/4 tsp methi/fenugreek seeds
1/4 tsp mustard seeds
1/2 onion
3 cloves garlic
Ingredients:
500 gms clams (about 30 medium sized or 50 small)
marble size ball tamarind or 1/2 tsp tamarind paste
1 cup grated coconut
salt
To roast and grind:
6 red chillies (kashmiri or byadgi)
2 tbsp coriander seeds
1 tbsp cumin seeds
1/4 tsp methi/fenugreek seeds
1/4 tsp mustard seeds
1/2 onion
3 cloves garlic
For seasoning:
1 onion (chopped)
1 sprig curry leaves
Steps:
- Wash the clams. Soak them in a vessel full of water with salt for about an hour. The fresh clams will open up. Discard the ones that don't.
- Roast all ingredients except tamarind Grind all the roasted ingredients and tamarind into a fine paste. Keep the paste aside. Add 1 cup of water in to the mixer jar/grinding stone and save the masala water.
- In a vessel, add the clams with the masala water and cook until done. Dry up any excess water.
- Add the ground masala and mix well.
- Separately, heat oil and add the curry leaves and onion. Fry until brown. Add cooked clams and grated coconut and mix well.
- Cover and cook further for about 5 minutes.
- ENJOY!