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|Serves||Preparation Time||Cooking Time|
|4 People||15-20 Minutes||25-30 Minutes|
- 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
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.
Add lemon juice and salt to the clams. Mix well and keep aside.
Heat oil in a pan. Add shallots and keep sauteing until it turns brown.
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.
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.
Add clams to the pan. Blend it well and cook with closed lid on a medium flame for 15 – 20 min.
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.
|Calories||239 K cal|