Clams are high in many vitamins and minerals including selenium, manganese, vitamin C, B 12, copper, phosphorus, and riboflavin. Clams have an Amino Acid Score of 106, indicating that it is a complete/high quality protein, essential for building and repairing muscles and tissue.
In Mangalore clams are cooked in its shell in a spicy coconut mixture and are best with rice, dal or tomato saar.
Ingredients :
60-65 Clams (with shell)
1/2 coconut grated
1 1/2 tblsp tamarind paste
salt to taste
1/2 onion chopped
1/2 tsp mustard seeds
1 sprig curry leaves & handful coriander leaves
For Masala :
10-15 bedagi dry red chillies
1 tblsp coriander seeds
1 tsp cumin seeds
6 pepper corns
1/4 tsp turmeric pd.
3-4 methi seeds
1 medium sized onion sliced
5-6 flakes of garlic
Method :
1. Clean the clams thoroughly. Open each clam shell & scoop the entire flesh into one shell & discard the other.
2. Dry roast the spices & grind to a fine powder. Now add sliced onion, garlic, half cup water and grind to paste.
3. In a kadai heat little oil add mustard seeds, curry leaves & onion. Saute for a while now add in the
clams, tamarind paste with little water and salt. let cook for a minute.
4. Now add in the ground masala paste & cook for about 5 - 6 minutes.
5. When the flesh is cooked add the grated coconut and give it a stir.
6. Close lid and cook on slow flame for 5 -7 minutes.
7. Lastly garnish with coriander leaves.
8. Serve hot with rice and tomato saar.
In Mangalore clams are cooked in its shell in a spicy coconut mixture and are best with rice, dal or tomato saar.
60-65 Clams (with shell)
1/2 coconut grated
1 1/2 tblsp tamarind paste
salt to taste
1/2 onion chopped
1/2 tsp mustard seeds
1 sprig curry leaves & handful coriander leaves
For Masala :
10-15 bedagi dry red chillies
1 tblsp coriander seeds
1 tsp cumin seeds
6 pepper corns
1/4 tsp turmeric pd.
3-4 methi seeds
1 medium sized onion sliced
5-6 flakes of garlic
Method :
1. Clean the clams thoroughly. Open each clam shell & scoop the entire flesh into one shell & discard the other.
2. Dry roast the spices & grind to a fine powder. Now add sliced onion, garlic, half cup water and grind to paste.
3. In a kadai heat little oil add mustard seeds, curry leaves & onion. Saute for a while now add in the
clams, tamarind paste with little water and salt. let cook for a minute.
4. Now add in the ground masala paste & cook for about 5 - 6 minutes.
5. When the flesh is cooked add the grated coconut and give it a stir.
6. Close lid and cook on slow flame for 5 -7 minutes.
7. Lastly garnish with coriander leaves.
8. Serve hot with rice and tomato saar.
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