CLAMS IN COCONUT GRAVY

Preparation Method :

• Clean and wash the clams. Sprinkle on the salt and lemon juice, then set aside for 15 minutes.
• For the masala, saute the sliced onions in the oil until golden brown.
• Dry roast the cloves, peppercorns, cinnamon, cumin and coriander seeds, dried chillies and coconut, then mix with the browned onions and grind to a very fine paste, adding 50ml water.
• For the coconut gravy, heat the oil in a pan. Add the chopped onions and saute until light golden brown. Add the minced ginger and garlic and saute for a few seconds.
• Stir in the ground masala and saute on a low heat for 5 minutes. Add water and bring to the boil.
• Add the clams, turmeric, coconut milk and tamarind pulp to the pan. Cook, covered, for 5 minutes. Garnish with the coriander leaves.