400 Grams Clam - Wash them and wash them well - any sand / grit and you will ruin the dish.
15 Black Peppercorns - Pounded.
1 Onion Minced.
1 Tablespoon Ginger Minced.
1/2 Teaspoon Red Chili Flakes.
5 Laung / Cloves - Powdered.
2 Star Anise - Powdered.
350-400 Ml Thick Coconut Milk.
1 Tablespoon Tamarind Paste .
Heat 3-4 Tablespoons white oil in a wok , add crushed black peppercorns , saute 20 seconds till aromatic then add onion and ginger , cook 1 minute on low heat till soft then add masala ingredients and salt along with half of the coconut milk.Cook covered on low heat till you see some oil - maybe 2-3 minutes.
Add clams , mix gently and cook covered 5-7 minutes. At the end add balance coconut milk to get the desired gravy , then add tamarind , cook 1-2 minutes allowing flavors to blend in . Garnish with dhania leaves . Delicious !
Sikandalous Cuisine https://www.facebook.com/groups/325180622895/