Mussel, cockle, and clam masala
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You have to try this mussel, cockle, and clam masala.
ingredients
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serves: 4
2 tablespoons canola oil
4 lb (1.75 kg) mixed mussels, cockles, and small hard-shell clams, cleaned
2 tablespoons roughly chopped cilantro
MASALA PASTE:
1 tablespoon coriander seeds
1 teaspoon whole cloves
2 tablespoons cumin seeds
2 onions (quartered)
8 large garlic cloves
3 inch (7.5 cm) piece of fresh ginger (chopped)
piece Walnut-sized of seedless tamarind pulp
1 teaspoon turmeric powder
3 medium-hot red chile peppers (chopped)
2 tablespoons red wine vinegar
1 1/4 inch (3 cm) cube of creamed coconut
Servings Per Recipe: 4
Amount per Serving
Calories: 2208
- Total Fat: 142.8 g
- Saturated Fat: 43.3 g
- Trans Fat: 0 g
- Cholesterol: 345 mg
- Sodium: 3380.3 mg
- Total Carbs: 173.4 g
- Dietary Fiber: 4 g
- Sugars: 3.7 g
- Protein: 56.9 g
preparation
1. For the masala paste, heat a heavy-based frying pan over a medium-high heat. Add the coriander seeds, cloves, and cumin seeds, and cook until they darken slightly and start to smell aromatic. Tip into a spice grinder and grind to a powder. Put this powder and all the other paste ingredients into a food processor and blend until smooth.
2. Heat the oil in a large pan, add the spice paste, and fry for a few minutes until it starts to separate from the oil.
3. Add the mussels, cockles, and clams. Cover and cook over a high heat for 3 to 4 minutes, shaking the pan now and then, until all the shells have opened.
4. Add a little water if there is not quite enough sauce and season with a little salt, if necessary, then add the chopped cilantro. Spoon into warmed bowls and serve.
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comments
Mommy_loves_to_cook
August 1, 2011