October 13, 2015 Jennifer Viegas

1 Kg live Clams
2 medium onions sliced
1/4 tsp tamarind paste
2 tbsp fresh shredded coconut


3 tbsp fresh shredded coconut
3-4 green chillies
3 cloves garlic
1/4 tsp fresh ginger
1/2 cup fresh coriander
1 tsp cumin seeds
1/4 tsp turmeric powder
1/4 tsp cinnamon powder
1/4 tsp pepper powder
2 tbsp coriander seeds

- Wash the clams well and steam until it just starts to open .  Any unopened clams should be discarded.  Strain liquid and keep aside - to be used later.  

- Blend the spice mix to a coarse paste with a little water.

- Lightly brown the sliced onions in hot oil in a wok or fry pan.  Add the spice paste and tamarind paste and sauté/cook for about 5 mins. adding the saved clam liquid (strained).  

- Lastly, add the clams.  Stir gently, and cook for 2 mins. 

- Season and garnish with fresh coriander.  Serve immediately with white rice or crusty bread.


PS:  Reduce chilli to qty 1 if you prefer a mild version!




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