Ameijoas (Tisrio) com Coco (Clams with coconut)
Ingredients
- 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
Instructions
- 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