Thursday, February 6, 2014

Fusion of clam and mangoes / Trisyaambya shaka

Coconut             :   1 cup finely grated.
Red chilies         :   3-4
Pepper seeds      :  8-9
Coriander seeds  :   11/2 tsp
Mustard seeds     :   pinch
Turmeric powder :  Pinch
Mangoes             : 8 (Small ripen) Peeled out the skin. ( These mangoes are bit sweet and sour).
Onion                  : 2 Medium
Coconut oil         : 2 tbsp.
Clam                   :  2 cups  washed under running water, opened using knife.

  • In a tbsp of coconut oil, roast coriander seeds, pepper seeds, red chilies for 2 minutes on low flame. Remove roasted items and then add cumin seeds and turmeric powder and fry for a second.
  • Now grind coconut with all the roasted items ( Coriander seeds, pepper seeds, red chilies, cumin seeds, turmeric powder)  together with 4 tbsp of water into paste. ( * Note: Paste should be a bit coarse).
  • In a wok , add tbsp of coconut oil. when oil heats up add chopped onions fry till golden brown. Then add mangoes, washed and opened clam. Add 1/4 cup of water, put the lid on and cook for 10-15 minutes. Now add grounded paste,adjust for salt (** do not add more salt as main are salty in nature). Cook for another 5 minutes. Add more water if the stew goes more dry.

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