2 medium onions sliced
1/2 tsp tamarind paste (or juice of 1/2 lemon)
2 tbsp fresh shredded coconut (or desiccated)
Fresh coriander for garnish
ROUGH SPICE PASTE
3 tbsp fresh shredded coconut (or desiccated)
3-4 green chillies (adjust according to taste)
3 cloves garlic
1/4 tsp fresh ginger
1 tsp cumin seeds
1/4 tsp turmeric powder
1/4 tsp pepper powder
2 tbsp coriander seeds
1. Wash clams well to drain away sand. Discard any that are open. (clams should be closed if live!).
2. Blend the spice mix to a coarse paste with little water.
3. Lightly brown the sliced onions in hot oil in a wok or fry pan. Add the spice paste and tamarind paste and cook for about 5 mins.
4. Now add the clams. Mix well and cook with lid ON. In a few minutes the clams should start to open - this means they are cooked. (discard any that are still closed).
5. Season and garnish with fresh coriander. Serve with rice or crusty bread.