New Update
| Main ingredients | Clams, Lemon juice, Onions, Oil, Cloves, Black peppercorns, Cinnamon, Caraway seeds, Coriander seeds, Dried red chillies, Dried coconut, Tamarind pulp, Ginger paste, Garlic paste,Coconut milk |
| Cuisine | Maharashtrian |
| Course | Main course seafood |
| Prep time | 35-40 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 4 cups clams (tisrya), soaked in 5 cups water for 15 minutes, cleaned and washed
- Salt to taste
- ½ tablespoon lemon juice
- 2 medium onions
- 4 tablespoons oil
- 5 cloves
- 5-6 black peppercorns
- 2 inch cinnamon
- ½ teaspoon caraway seeds
- 1 teaspoon coriander seeds
- 5-6 dried red chillies
- ½ cup grated dried coconut
- 2 tablespoons tamarind pulp
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- ¼ teaspoon turmeric powder
- ½ cup coconut milk
- 1 tablespoon chopped fresh coriander leaves
- Steamed rice to serve
Method
- Boil 2 cups water in a deep non-stick pan. Add clams and cover with a lid.
- Remove the lid after 1 minute and check if the clams have opened slightly. If they have, then strain clams through a colander and reserve the water for later use. Refresh the clams under running water and drain.
- Remove one half of each shell keeping the meat on the other half. Put them into a bowl.
- Marinate the clams with salt and lemon juice for 15 minutes, preferably in a refrigerator.
- Slice 1 onion and chop the other.
- Heat 1 tablespoon oil in a small non-stick pan, add sliced onion, mix and sauté till golden brown. Transfer the browned onion on a plate and allow to cool slightly. 5
- Heat the same non-stick pan, add cloves, black peppercorns, cinnamon, caraway seeds, coriander seeds, red chillies and dried coconut, mix and dry roast on medium heat till fragrant. Take the pan off the heat and allow to cool.
- Transfer the browned onions and roasted spices into a mixer jar, add tamarind pulp and ½ cup water and grind to a fine paste.
- Heat remaining oil in another deep non-stick pan, add chopped onion and sauté till golden brown.
- Add ginger paste and garlic paste, mix and sauté for 1 minute. Add ground paste, mix and sauté for 5 minutes. Add 2½ cups of the reserved clam water, mix and bring the mixture to a boil.
- Add clams and turmeric powder, mix and cook for 1 minute. Add coconut milk, mix well and let the mixture come to a boil. Add salt and coriander leaves, mix well and cook for 4 minutes.
- Transfer into a serving bowl and serve hot with steamed rice.
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