Tisrya /clams                        -        2 cup

Red Chilli Powder                 -        2 ½ teaspoon

Turmeric Powder                  -        1 teaspoon

block Pepper corns               -        2 teaspoon

Shallots                                -        3

Fennal Seeds                         -        ½ teaspoon

Ginger-Garlic paste                -        1 ½ teaspoon

Coconut oil                         -        4 tablespoon

Lemon Juice                         -        3 tablespoon

Salt                                     -        to taste

Water                                  -        as needed

Curry Leaves                        -        4 sprigs


*Before preparation, discard any clams that stays open when tapped, plus the ones with broken shells, if any.

*Scrub well with a soft brush and rinse the clams thoroughly in several changes of water to remove dirt and grit.

*Scrape away any beards with a knife.

*Drain and put in a large heavy based pan and steam, covered, on high heat about 5-6 minutes.

*Shake the pan a few times, until the shells start gaping open—you will hear popping sounds as the shells start to snap open.

*Remember not to overcook, as they turn tough and rubbery easily. Get rid of any that don’t open and tip the rest into a colander until cool.

* Now remove the meat from the shell and pat dry with kitchen tissues; discard shells.

*Crush fennel seeds and peppercorns to a fine powder in a coffee grinder; then add shallots and rest of the ingredients except oil and curry leaves.

* Pulse everything together to make a thick smooth paste adding a splash of water if necessary.

*Scrape it into a bowl and stir in the oil. Tip in the clams and mix well; marinate for a minimum of 30 minutes.

*In a large non-stick frying pan, heat oil over medium-low heat.

*Add the clams with the curry leaves and stir-fry for about 3-4 minutes or until well done.

*Add more oil, if needed, and adjust the cooking time to how you prefer them. I like it crispy fried and well done.

* Just remember that the meat dries out quickly—cook them gently to avoid turning them into a rubbery, chewy waste of  fine shellfish.

* When the edges begin to curl, they’ve had enough heat, take off from heat immediately.

*Once done, remove with a slotted spoon and drain on paper towels. Serve hot with rice or chappati.