Free Recipe Clam, Cockle And Mussel Masala

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Clam, Cockle And Mussel Masala Recipe

1-3/4 kg Mixed carpet shell clams;
-cockles and mussels
4 Heaped spoonfuls coconut
-masala paste
4 tb Groundnut or sunflower oil
A good handful of chopped
-coriander
***COCONUT MASALA PASTE –
-GRIND INTO A
; FINE POWDER***
1 ts Cumin seeds
2 ts Coriander seeds
2 ts Black peppercorns
1 ts Cloves
1 ts Turmeric into a fine powder.
100 g Red finger chillies; stalks
-removed and
; roughly chopped
1 Roughly chopped small red
-onion
1 ts Salt
6 Roughly chopped cloves
-garlic
1 ts Light muscovado sugar
1 tb Tamarind water
5 Cm peeled and roughly
-chopped fresh root
; ginger
3 tb Coconut cream
2 tb Red wine vinegar.

Clam, Cockle And Mussel Masala Preparation

1 Wash the clams, cockles and mussels in cold water and discard any that won”t shut when lightly tapped on the work surface. Scrape any barnacles of the mussels and pull out the beards. 2 Heat the oil in a large pan, add the coconut masala paste and fry for 1-2 minutes until separating from the oil and smelling aromatic. Add the clams, cockles and mussels, cover and cook for 3-4 minutes until opened. Uncover, stir in the coriander and serve in four warmed soup plates. 3 Transfer Masala paste and other ingredients to a food processor and blend to a smooth paste. Converted by MC_Buster. Recipe by: Rick Stein Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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