Ameijoas (Tisrio) com Coco (Clams with coconut) recipe
ingredients
50 Clams, medium-sized, washed
1 cup (100 g) 3 1/2 oz Coconut (nariyal), grated
4 tbsp (60 ml) 2 fl oz Vegetable oil
3 Onions, medium-sized, finely sliced
Salt to taste
15 g Tamarind (imli), soaked in 4 tbsp water
1 cup (100 g) 3 1/2 oz Coconut (nariyal), grated
4 tbsp (60 ml) 2 fl oz Vegetable oil
3 Onions, medium-sized, finely sliced
Salt to taste
15 g Tamarind (imli), soaked in 4 tbsp water
Grind to a fine paste with a little water:
5 Kashmiri chillies (sookhi lal mirch)
1/2 tsp (1 g) Cumin (jeera) seeds
3/4 tsp Coriander (dhaniya) seeds
6 Black peppercorns (sabut kali mirch)
1/2 tsp (1 g) Garam masala
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (6 cloves) Garlic (lasan), minced
1/2 tsp (1 g) Cumin (jeera) seeds
3/4 tsp Coriander (dhaniya) seeds
6 Black peppercorns (sabut kali mirch)
1/2 tsp (1 g) Garam masala
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (6 cloves) Garlic (lasan), minced
method
1. Boil the clams in a pan with 1 cup water for 5 minutes till the clams open. Drain. Or prise open with a sharp knife, and discard the empty half.
2. Add coconut to the ground paste and grind coarsely.
3. Heat the oil in a pan; add onions and saute till soft. Add the spice-coconut paste; saute for 2 minutes. Add the clams, mix well. Add 1 cup water and salt; cook for 10 minutes till done.
4. Mix in the tamarind pulp; cook for 5 minutes more. Adjust seasoning. Cook till the mixture is almost dry
5. Serve hot with rice and curry.
2. Add coconut to the ground paste and grind coarsely.
3. Heat the oil in a pan; add onions and saute till soft. Add the spice-coconut paste; saute for 2 minutes. Add the clams, mix well. Add 1 cup water and salt; cook for 10 minutes till done.
4. Mix in the tamarind pulp; cook for 5 minutes more. Adjust seasoning. Cook till the mixture is almost dry
5. Serve hot with rice and curry.
serving amount
serves: 4
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more information
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