| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Rick, Stein |
4 |
servings |
INGREDIENTS
| 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. |
INSTRUCTIONS
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.
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