benazir's blog

Clam Curry From Kerala

Actually when I seen just now that I did not do a rough draft of this post sooner in my icloud notes I was horrified that I forgot to do so, However I am going to wing this post as much as I can because I simply have to. However there isn’t any shucking of fresh clams involved at all. I use it from a can and this is the only thing I think about really. I have had way too much going on especially with my dad being in the horrible shape he was in. I pray those bitches who had abused him get what is due because God doesn’t like ugly.

The hardest part of the dish is the grinding of the masala and that is it. You will need to dry roast 1 pinch each of green and yellow split moong ki dal, black urad ki dal, mash ki dal which is white and without the black skins on it, toor dal, masoor ki dal until they are brown and then grind this in a mortar and pestle. Add 1 pinch each of coriander seeds, black peppercorns, 2 cloves, 1 round or long red chili which gets ground in the mortar and pestle and mixed along with the roasted mixed dals. The masala that is ground like the coriander seeds and black peppercorns is unroasted. This gets set aside,

On high heat on stovetop add 1 oz of coconut oil. Let it melt then add 1 pinch each of whole masala which are kalounj, black cumin seeds, cumin seeds, shai zeera which are caraway seeds, fenugreek seeds, mustard seeds which need to splutter and add 1 pinch of hing and 3 curry leaves, Stir and add the contents of the mortar and pestle to the masala mixture. Add 1 onion or shallot cut in to half moon slices. allow them to brown and add 3 cloves of garlic minced. Mince 1 small piece of ginger. Add 1 pinch each of turmeric, red chili powder, paprika, tamarind which has to be marble size. Stir and add 1 pinch of either desiccated coconut or frozen unsweetened coconut, Chop 1 tomato and 1 green chili and add this to the curry in the making, Reduce heat to low and let cook until tomato becomes mushy.

Now you can add 1 can of clams undraind and 1 can of coconut milk. From here you are pretty much finished with this curry and you can eat it over millet, sorgham or even basmati rice which can be either white or brown,

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