06 June 2014,12:25 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Fill a large saucepan with water and bring to a rapid boil over high heat. Add the clams and reduce the heat. Within 10 minutes, the clams will open up.
  • Drain the clams and discard any that have remained closed.
  • Reserve 3 tablespoons grated coconut and grind the rest together with green chillies, garlic, ginger, cumin, turmeric, coriander powder, fresh coriander and water, to a fine paste.
  • Transfer the paste to a bowl. Add water to the same grinder, churn and reserve the water.
  • Heat oil over medium heat in a kadhai. Add onions and saute till golden.
  • Mix in ground paste, saute for a minute, then add garam masala powder, cinnamon powder and clove powder, and cook for 5 minutes.
  • Add the clams, mix well and cook for 3 minutes.
  • Mix in tomato, tamarind pulp and sugar and cook till the tomato is pulpy.
  • Add the reserved spiced water, stir and simmer till the water almost dries up. Mix in salt and reserved grated coconut and cook, covered, for 5 minutes.
  • Serve hot with steamed rice.



  • 500 grams clams, scrubbed
  • ½ fresh coconut, grated
  • 1 green chilli
  • 3 cloves garlic
  • ¼ teaspoon grated ginger
  • ½ teaspoon cumin seeds
  • ¼ teaspoon turmeric powder
  • 2 tablespoons coriander powder
  • 2 tablespoons fresh coriander, roughly chopped
  • 2 tablespoons Cooking oil
  • 1 onion, finely chopped
  • ½ teaspoon garam masala powder
  • 1 teaspoon cinnamon powder
  • 1 teaspoon clove powder
  • 1 tomato, finely chopped
  • 1 tablespoons tamarind pulp
  • Pinch of sugar
  • Salt to taste

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