Ameijoas (Tisrio) com Coco (Clams with coconut)

Ameijoas (Tisrio) com Coco (Clams with coconut)

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Servings: 4
Calories: 302


  • 50 Clams medium-sized, washed
  • 3 1/2 oz Coconut nariyal, grated
  • 4 tbsp Vegetable oil
  • 3 Onions medium-sized, finely sliced
  • Salt to taste
  • 2 tsp 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 Cumin jeera seeds
  • 3/4 tsp Coriander dhaniya seeds
  • 6 Black peppercorns sabut kali mirch
  • 1/2 tsp Garam masala
  • 1/2 tsp Turmeric haldi powder
  • 6 cloves Garlic lasan, minced


  • 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.
  • Add coconut to the ground paste and grind coarsely.
  • 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.
  • Mix in the tamarind pulp; cook for 5 minutes more. Adjust seasoning. Cook till the mixture is almost dry
  • Serve hot with rice and curry.
Calories: 302 kcal
Carbohydrates: 21 g
Protein: 7 g
Fat: 23g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 8 mg
Sodium: 173 mg
Potassium: 448 mg
Fiber: 5 g
Sugar: 9 g
Vitamin A: 622 IU
Vitamin C: 89 mg
Calcium: 54 mg
Iron: 2 mg
Cuisine Indian
Ingredients Clam, Fish & Seafood
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