Monday, 8 December 2014

Coconut Kokum Clams

400 Grams Clams - discard the other half of the shell that has no meat.
1 Coconut Grated.
10 Dried Red Chilies.
8 Kokum Petals - Substitute with imli.
2 Sprigs Curry Leaves.
1 Tablespoon Garlic Minced.
1 Tomato Chopped.
1 Onion Chopped.
4 Tablespoons Oil.
Heat 1 tablespoon oil and lightly saute coconut ,curry leaves and and dried red chilies till coconut begins to lightly color .Cool and zap in the blender 2-3 short shots , you want to end up with a coarse , thicker than breadcrumbs consistency crumble.
Heat balance 3 tablespoons oil , saute garlic till aromatic and soft then add onions , salt and tomato and cook covered till onions get limp. Add more chilies and curry leaves if you like.Now add zapped coconut mixture , add 60 ml water to kick start the cooking and add clams.Cook covered 6-7 minutes , taste the masala it will/should be tangy and spicy.

Sikandalous Cuisine

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