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  • Clam, Cockle And Mussel Masala

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    Clam, Cockle And Mussel Masala
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 3/4 kg Mixed carpet shell clams, cockles and mussels
    • 4 x Heaped spoonfuls coconut masala paste
    • 4 Tbsp. Groundnut or possibly sunflower oil A good handful of minced coriander *COCONUT MASALA PASTE - GRIND INTO A FINE Pwdr***
    • 1 tsp Cumin seeds
    • 2 tsp Coriander seeds
    • 2 tsp Black peppercorns
    • 1 tsp Cloves
    • 1 tsp Turmeric into a fine pwdr.
    • 100 gm Red finger chillies, stalks removed and roughly minced
    • 1 x Roughly minced small red onion
    • 1 tsp Salt
    • 6 x Roughly minced cloves garlic
    • 1 tsp Light muscovado sugar
    • 1 Tbsp. Tamarind water
    • 5 x Cm peeled and roughly minced fresh root ginger
    • 3 Tbsp. Coconut cream
    • 2 Tbsp. Red wine vinegar.

    Directions

    1. 1 Wash the clams, cockles and mussels in cool water and throw away any which will not shut when lightly tapped on the work surface. Scrape any barnacles of the mussels and pull out the beards.
    2. 2 Heat the oil in a large pan, add in the coconut masala paste and fry for 1-2 min till separating from the oil and smelling aromatic.
    3. Add in the clams, cockles and mussels, cover and cook for 3-4 min till opened. Uncover, stir in the coriander and serve in four warmed soup plates.
    4. 3 Transfer Masala paste and other ingredients to a food processor and blend to a smooth paste.

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