CLAMS IN COCONUT

Preparation Method :

• Fill a large saucepan with water and bring to a rapid boil over high heat. Add the clams and reduce the heat. Within 10 minutes, the clams will open up.
• Drain the clams and discard any that have remained closed.
• Reserve 3 tablespoons grated coconut and grind the rest together with green chillies, garlic, ginger, cumin, turmeric, coriander powder, fresh coriander and water, to a fine paste.
• Transfer the paste to a bowl. Add water to the same grinder, churn and reserve the water.
• Heat oil over medium heat in a kadhai. Add onions and saute till golden.
• Mix in ground paste, saute for a minute, then add garam masala powder, cinnamon powder and clove powder, and cook for 5 minutes.
• Add the clams, mix well and cook for 3 minutes.
• Mix in tomato, tamarind pulp and sugar and cook till the tomato is pulpy.
• Add the reserved spiced water, stir and simmer till the water almost dries up. Mix in salt and reserved grated coconut and cook, covered, for 5 minutes.
• Serve hot with steamed rice.