- 100 clams
For the masala:
- 5-5 long dry red chillies
- 1/4 tsp turmeric powder
- 5 peppercorns
- 1 medium size onion
- 1 small ball of tamarind or 1/2 tsp tamarind pulp
- 3/4 cup grated coconut
For the tempering (bagar/fon/tadka):
- 1/2 tsp mustard
- 4 cloves garlic crushed
- 2 level tsp roasted & coarsely powdered rice
- 1 tbsp oil
1. Clean the clams in sufficient water and remove 1 shell of each clam & discard. Retain the flesh in only one shell.
2. Grind all the ingredients mentioned in the ‘For the masala’ section to a fine paste
3. In a pan heat some oil and toss in crushed garlic and fry till they turn slightly golden. Add the mustard. When they splutter add the roasted rice powder and fry some more.
4. Add the ground masala and fry on slow fire, add the grated coconut and cook for 5 minutes. Add a little water if required (to avoid the masala from burning)
5. Add the clams and a little salt to taste (clams can be a little salty). Taste & add more if required.
6. Cook until the clams are done (the flesh is no longer mushy but turns a bit firm – but should not shrink too much).
7. Serve hot with rice
1. If the clams you have purchased are tightly clamped up and refuse to open – place them in the deep freezer for about 2 hours, remove and place them at room temperature with the bowl filled with water. They will open up automatically within 30-40minutes
2. If you live in a city and purchase clams from an unknown source, its better to open them first and thoroughly clean them before boiling them.