Go Back
–+ servings
Total Time :20 minutes
Servings: 3

INGREDIENTS
 

  • 1 pound/450 grams clams, cleaned and scrubbed
  • 1 small shallot, finely diced
  • 1 tablespoon ginger-garlic paste
  • 1 pinch salt
  • 1 pinch ground turmeric
  • 1 red finger chilli, finely sliced
  • 1 tablespoon cilantro, finely chopped
  • 3 tablespoons coconut, freshly grated
  • 3 pieces dried kokum, about 3 grams each

INSTRUCTIONS

  • Heat a medium sauté pan over medium heat. Add the shallot and cook until translucent, 2 to 3 minutes.
  • Stir in the ginger-garlic paste and cook until the raw aroma disappears, about 1 minute. Add the sliced chilli and mix well.
  • Season with salt and turmeric, stirring to coat evenly. Add the clams and toss to combine.
  • Sprinkle in the cilantro and grated coconut, cover, and steam for 3 to 5 minutes, just until the shells open.
  • Add the dried kokum and gently mix to distribute evenly. If the pan releases excess liquid, remove the clams and simmer the sauce for 1 to 2 minutes until slightly thickened, then return the clams to coat.
  • Serve hot, garnished with extra sliced chili and cilantro.