1 kg clams
1/2 a coconut, grated
1 inch ginger
8 cloves garlic
4 green chillies, finely chopped
20 curry leaves
3 big onions, halved and sliced lengthwise
2 big tomatoes, cut into small cubes
1 tsp turmeric powder
2-3 tsp red chilli powder (kashmiri)
3 tsp pepper powder
1 tsp jeera powder
2 tsp dhania powder
1 tsp garam masala powder
1 small ball of tamarind, soaked squeezed for pulp
Oil as required
Salt to taste
Wash the clams well of all muddy residue and spread in a shallow tray.
Boil some water and pour on the clams till just about covered.
Let it stand for a minute or so and completely drain the water.
The clams would have opened.
Smash together the ginger and garlic with a pestle for a coarse paste.
Heat oil in a deep heavy bottom dish and add the curry leaves, green chillies and ginger-garlic mix.
Once the leaves begin to stiffen and the garlic begins to brown, add the onions and fry till golden brown
Add all the dry masalas and mix well.
Add the tomatoes and fry til oil leaves the sides.
Add the clams and mix well.
Cook under cover for about 10 minutes.
Add the tamarind pulp and coconut and mix once again.
Cook under cover for another 15 minutes.