Clams Roast

• 1/2 kg clams, removed from shells
• 1 cup shallots, sliced
• 1/2 cup coconut cuts
• 2 sprigs curry leaves
• 5-6 garlic cloves, crushed
• 1 inch ginger, crushed
• 1 tsp black peppercorns, crushed
• 3 Nos green chilly, crushed
• 1/2 tsp fennel seeds powder
• 1/2 tsp red chilly flakes
• 1/2 tsp chilly powder
• 1/4 tsp turmeric powder
• 1/2 tsp coriander powder (optional)
• 1/2 tsp garam masala (optional)
• 1 tsp lemon juice
• 3 tbsp coconut oil
• Salt to taste

Method

Step 1

Clean the clams well in plenty of water. Remove the greyish-black grit around each of them and clean until all the dirt is washed off. Squeeze the clams and keep them aside.

Step 2

Add lemon juice and salt to the clams. Mix well and keep aside.

Step 3

Heat oil in a pan. Add shallots and keep sauteing until it turns brown.

Step 4

Now, add coconut cuts and fry for sometime. Add all the crushed items – ginger, garlic, green chilly, curry leaves and mix well until it turns light brown. Also add crushed peppercorns and fennel powder. Keep sauteing.

Step 5

Add red chilly flakes, chilly powder and turmeric powder. Saute for 2 – 3 min. Add 1 -2 tbsp of water if required, as clams have enough water content. You don’t want a runny consistency.

Step 6

Add clams to the pan. Blend it well and cook with closed lid on a medium flame for 15 – 20 min.

Step 7

Open the lid and add garam masala. Add a bit of oil and some more crushed pepper to it. Saute until it turns dry. Sprinkle a few curry leaves. Switch off the flame and serve hot with rice or appam.

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