Рецепт Clams Masala
by Global Cookbook

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Ингредиенты

1 lb clams
1 c. grated coconut (or possibly unsweetened dry coconut)
4 Tbsp. garam masala (Indian spice blend, available in spice aisle or possibly blend your own)
1/4 c. veg. oil
1 tsp black mustard seeds
1 med onion, minced

1 med tomato, minced
1 sm green (raw) mango, peeled and minced
1 sprg curry leaves A healthy pinch of asafetida (available in Indian markets) Salt to taste
1/2 c. water
2 Tbsp. tamarind pulp (available at Indian and Thai markets)

Open clams with a table knife, leaving them in their shells. Wash in salted water at least 3 times, to remove all grit and mud. Set aside. Roast coconut in a skillet over medium heat until golden. Remove from skillet. In a blender mix the roasted coconut and garam masala. Add in a little water to make the mix into a paste. In a wok, heat oil, saute/fry mustard seeds until they pop (cover wok so which you aren't hit in the face by flying mustard seeds). Remove from heat, uncover and add in onion, tomato, raw mango, curry leaves, asafetida and salt to taste. Return to heat and cook for 2 to 3 min. Add in clams and 1/2 c. of water. Stir well. Add in coconut and garam masala paste, mix well so clams are proportionately coated. Cover and simmer on low heat for 6 to 8 min until clams are done. Last, stir in the tamarind pulp, and stir well until clams are proportionately coated. Remove curry leaves before serving. Serve as an appetizer.