Friday, April 11, 2008

Clam Masala

The other day I wanted to eat clams very badly - just cos my mom had made nice clam curry back home and that's one of my favourites. However, I did not get clam on the shell - but something much better. I got only clam meat. Hence, instead of curry made clam masala.
1 pound pack of clam meat
2 onions - chopped finely
1 tomatoes - chopped finely (optional)
7 to 8 cloves of garlic - chopped finely
2 tablespoons oil
cilantro - chopped
salt to taste
a pinch of turmeric powder
1 teaspoon garam masala OR fish masala
1 teaspoon paprika powder (if you want it spicy - you can add any other chilli powder)
Even though they say the meat is cleaned - I still clean it under running water to remove any sand that may be still lying there. Let the meat then sand aside.
In a kadahi add the oil. When it gets hot add the garlic and onion. Fry it till the onions turn golden brown. Then add the tomatoes to this mixture. Mix well till all the water is evaporated. Then add the salt, turmeric, masala and paprika to this mixture along with the cilantro and mix well. Add a few drops of water if you feel the mixture is too dry. Then add the meat to it and cover the kadhai and cook on low medium heat for 15 to 20 mins. Check it once in a while, just to avoid the mixture from touching the bottom of the kadai and burning.
I serve this with chappatis. If there are any leftovers - you can make clam sandwiches in a sandwich maker.

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