Clams in coconut gravy (Tisri sukha)

Ingredients

1 kg fresh clams
2-3 onions, chopped finely
1 small cabbage, chopped finely
1/2 coconut grated
6-7 dry red chillies
1 green chilly coarsely chopped
1 inch ginger finely chopped
1 teaspoon of corriander seeds
1/2 teaspoon of methi (fenugreek) seeds
1 teaspoon tamarind pulp
1/2 teaspoon turmeric powder
3-4 garlic cloves
salt to taste

Pre preparation

Take a pan with a few drops of oil and roast the red chillies, coriander seeds and methi(fenugreek) seeds for 1 to 2 minutes.
Grind coconut and the roasted ingredients into a coarse paste and keep aside.


Method

Cut and clean the clams. Open the clams such that the flesh remains on one shell.
Take a wok, heat some oil and fry the finely chopped onions.
Once the onions are translucent add the clams on shell and the cabbage.
Add the cut green chilly, ginger, turmeric powder, tamarind pulp and salt.
Once the mixture comes to a boil add the coarse ground coconut paste and mix well.
Simmer for a few minutes until the clams and the cabbage is fully cooked.


Garnish with fresh coriander and serve hot with rice.