Friday, 11 December 2015

Chettinad Clams #sikandalouscuisine

Ever since I was introduced to authentic Chettinad flavors through Sumeet Nair's The Bangala Table I have been using the spice mix of Black Pepper , Fennel , Coriander Seeds , Cumin and Dried Red Chilies in a lot of my cooking . In Goa these days I bought clams to cook , and thought I would head somewhat the Chettinad way with these too .All quantities are in approximates and you can vary them to taste , Here is what I did.
400 Grams Clams- Weight after discarding the top shell. Wash well , remove all traces of sand , then apply haldi and salt.Set aside for 10 minutes.
1 Onion Chopped.
1/2 Big Coconut Finely Grated.
1 Tablespoon Minced Garlic.
Coconut Milk - From other half if the coconut - about 300 Mls.
Curry Leaves.
Whole Red Chilies.
Grind To A Coarse Crumbly Consistency :
1 Tablespoon Black Peppercorn.
1 Tablespoon Fennel Seeds.
1 Tablespoon Cumin Seeds
6-8 Dried Red Chilies .

Heat oil , add curry leaves. When leaves start to change color add whole red chilies,onions and garlic . Saute just 30-40 seconds without changing color , then add all masala ingredients along with grated coconut and saute for 5-6 minutes till you see some oil appear on the sides.I cooked covered on low with a sprinkle of water twice.
Next tip in clams , and gently mix with the masala , cook covered for two minutes , then add coconut milk , give it a good stir and cook covered for 4-5 minutes.Take off heat and allow clams to rest . From what I discovered they look and taste better the next day.
This is a spicy and delicious dish - no gravy here , just loads of aromatic masala coating the clams .

Administrator  & Owner Sikandalous Cuisine

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