serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 kg diamond clams
- ⅓ cup (80 ml) coconut oil
- 150 g red shallots, peeled and quartered lengthwise
- ¼ cup (60 ml) tamarind purée
- 50 ml coconut milk
- 1 tsp salt
- 1 tbsp coriander leaves
- steamed rice, to serve
Green masala paste
- 50 g shredded fresh coconut
- 2 tsp ground coriander
- 3 tsp ground cumin
- ½ tsp freshly ground black pepper
- ½ tsp ground turmeric
- 8 small green chillies, chopped
- 1 tbsp ginger garlic paste
- 2 tbsp coriander leaves, chopped
Soaking time: 1 hour
Instructions
- Soak the clams in large bowl of cold water for 1 hour. Rinse and drain.
- To make the green masala paste, place all the ingredients together in food processor and process to a smooth paste.
- Heat the oil in a large frying pan over high heat. Add the shallots and cook, stirring frequently, for 4 minutes, or until golden.
- Reduce the heat to medium, add the masala paste and gently cook, stirring, for 5 minutes or until fragrant. Add the tamarind, coconut milk and salt and stir to combine.
- Add the clams, cover and cook for 4 minutes, or until clam shells open, tossing the pan to coat clams in the masala sauce. Serve.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
