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
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.