24 June 2014,12:26 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Clean and wash the clams. Sprinkle on the salt and lemon juice, then set aside for 15 minutes.
  • For the masala, saute the sliced onions in the oil until golden brown.
  • Dry roast the cloves, peppercorns, cinnamon, cumin and coriander seeds, dried chillies and coconut, then mix with the browned onions and grind to a very fine paste, adding 50ml water.
  • For the coconut gravy, heat the oil in a pan. Add the chopped onions and saute until light golden brown. Add the minced ginger and garlic and saute for a few seconds.
  • Stir in the ground masala and saute on a low heat for 5 minutes. Add water and bring to the boil.
  • Add the clams, turmeric, coconut milk and tamarind pulp to the pan. Cook, covered, for 5 minutes. Garnish with the coriander leaves.


  • 500 grams clams
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 2 tablespoon sesame oil
  • 4 medium-size onions, chopped
  • 2 tablespoon minced ginger
  • 2 tablespoon minced garlic
  • 1 teaspoon ground turmeric
  • 4 tablespoons low-fat coconut milk
  • 1 tablespoon tamarind pulp
  • 4 tablespoons chopped fresh coriander leaves

For the masala

  • 4 medium-sized onions, thinly sliced
  • 2 tablespoon sesame oil
  • 8 cloves
  • 10 black peppercorns
  • 5cm stick cinnamon
  • 1 teaspoon black cumin seeds
  • 2 teaspoon coriander seeds
  • 5 dried red chillies
  • 4 tablespoons grated dried coconut

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