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Clams in Green Coconut Masala (Teesreo Sukhe)

Ingredients :
·         1 kg Clams (washed & opened)
·         2 med.Onions (chopped)
·         ½ fresh Coconut (scraped or grated)
·         2 fresh Green Chillies
·         5 cloves Garlic
·         ¼ tsp. fresh Ginger (grated)
·         1 tsp Cumin Seeds
·         ¼ tsp. Tumeric pwd.
·         3 tbsps. Coriander pwd.
·         ¼ bunch fresh Coriander leaves
·         1 tsp. Garam Masala pwd.
·         1/3 tsp. Cinnamon pwd.
·         1/3 tsp. Clove pwd.
·         1 med.Tomato (chopped)
·         Tamarind Ball (walnut size pulped)
·         A pinch of Sugar
·         4 tbsps. Vegetable Oil
·         Salt to taste


Method :
Keep aside 3 tbsps. of grated coconut for later use. 
Blend coconut, green chillies, garlic, ginger, cumin, coriander pwd., coriander leaves to a fine paste in a masala grinder. 
Put some water in the grinder & keep the masala water aside. 
In a deep pan or wok, heat oil on med. flame till hot. 
Add the chopped onions & saute till light golden brown. 
Add the green masala paste & saute for about a minute. 
Add garam masala pwd., cinnamon & clove pwd. & saute well. 
Then add the clams along with the juices & stir well.  
Let it cook for about 2 mins. in its own steam. 
Now add tamarind pulp, chopped tomato & a pinch of sugar. 
Add the reserved masala water & stir. 
Let it simmer till the water dries up. 
Adjust salt to taste. 
Add the reserved grated coconut & mix. 
If you desire a slightly thick gravy then add a little water & cook  covered for another 2 mins. 
Garnish with chopped coriander leaves. Let it stand for a while. 
Serve with steamed rice, pulao or with bread.