Seafood fans' unique, this spicy, coconut-based clam curry is what every western coastal local will claim to be their speciality.

TISRYA KALVAN

Active ingredients

4 cups clams (tisrya), taken in 5 cups water for 15 minutes, cleaned, and cleaned
Salt to taste
1/2 tablespoon lemon juice
2 medium onions
4 tablespoons oil
5 cloves
5-6 black peppercorns
2 inch cinnamon
1/2 teaspoon caraway seeds
1 teaspoon coriander seeds
5-6 dried red chillies
1/2 cup grated dried coconut
2 tablespoons tamarind pulp
1 tablespoon ginger paste
1 tablespoon garlic paste
1/4 teaspoon turmeric powder
1/2 cup coconut milk
1 tablespoon chopped fresh coriander leaves
Steamed rice to serve

Technique

1. Boil 2 cups water in a deep non-stick pan. Include clams and cover with a lid.
2. Eliminate the cover after 1 minute and check if the clams have opened a little. If they have, then stress clams through a colander and reserve the water for later use. Refresh the clams under running water and drain.
3. Remove one shell keeping the meat on the other shell. Likewise prepare all the clams and put them into a bowl.
4. Marinate the clams with salt and lemon juice for 15 minutes, preferably in a refrigerator.
5. Slice 1 onion and chop the other.
6. Heat 1 tablespoon oil in a small non-stick pan, include sliced onion. Sauté for 3-4 minutes or till they turn golden brown. Transfer the browned onions on a plate and enable to cool slightly.
7. Dry-roast cloves, peppercorns, cinnamon, caraway seeds, coriander seeds, red chillies and coconut till fragrant in the very same pan. Take the pan off the heat and enable to cool.
8. Transfer the browned onions and roasted spices in a mixer jar, add tamarind pulp, and 1/2 cup water and grind to a fine paste.
9. Heat staying oil in another deep non-stick pan, include sliced onion and sauté till light golden brown.
10. Add ginger paste, garlic paste and sauté for 1 minute. Include ground paste and sauté for 5 minutes. Include 2 1/2 cups of the reserved clam water and bring the mixture to a boil.
11. Include clams, turmeric powder and coconut milk. Change salt, and blend well. Prepare for 5 minutes.
12. Add chopped coriander leaves and mix. Serve hot with steamed rice.

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Finest prepared in Wonderchef Kitchenware.
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