Friday, June 17, 2011

Malwani Clam Curry (Tisaryachi Ekshipi)

1. Clams, 1 cup
2. Onion, julienned, 1/2 cup
3. Onion diced, 1/2 cup
3. Dessicated coconut, 1/2 cup
4. Potato, 1
5. Kokam 5-6
6. Ginger-garlic paste 1 tsp
7. Malwani masala, 1 tsp
8. Turmeric
9. Coriander
10. Salt
11. Oil

1. Fry onion in oil. Once it turns pink, add dessicated coconut. Transfer to a bowl once done. Grind these with malwani masala and ginger-garlic paste. Add some water to make paste.
2. Add diced onion to pan in oil. Fry till they turn pink. Then add ginger garlic paste, malwani masala, turmeric, diced potato, clams, water, salt and coriander. Add kokam pieces. Add the ground paste made earlier to the pan. Stir and mix well.
3. Garnish with coriander leaves.

No comments:

Post a Comment