Clams in Green Coconut Masala (Teesreo Sukhe)
· 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
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.