What you need;
- Clams (Tisryo): 300g
- Onion: 1 large
- Fresh grated coconut: 1 cup
- The Women of Goem Kunbi Shellfish masala: 2-3 tbsps
- Green Chillies (optional): 2
- Coriander leaves for garnish
- Salt to taste
- Cooking oil (coconut oil is traditional, but you can use any oil)
1. Clean the mussels.
2. Finely chop the onions.
3. Heat 2-3 tbsps of oil in a pot.
4. Add the onion.
5. Saute until they become soft.
6. Add the Kunbi Shellfish masala.
7. Mix well and fry for a minute under low flame.
8. Add half a cup of water, mix well.
9. Cook for 2-3 minutes.
10. Add the grated coconut.
11. Mix throughly with the onion and masala.
12. Fry for 3-4 minutes.
13. Add the clams into the mix.
14. Stir well to coat the clams with the gravy.
15. Add half a tsp of salt.
16. Mix throughly.
17. Stir until the water reduces to semi dry.
18. Cook covered for another 10 minutes.
19. Switch off the flame. The gravy should be almost dry.
20. Add the coriander leaves.
21. Stir it into the gravy.
22. Serve hot with rice or roti.
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