Christine Manfield’s Green Masala Clams

Name: Green Masala Clams
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: Indian
Ingredients: 1 kg cloudy bay diamond clams (or pipis, or black lip mussels); 80 ml coconut oil; 150 g red shallots (peeled and quartered lengthwise); 60 g tamarind purée; 100 ml coconut milk; 1 tsp sea salt flakes; Steamed rice (to serve); Fresh coriander leaves (to garnish); 50 g fresh coconut (shredded); 2 tsp ground coriander; 3 tsp ground cumin; 1/2 tsp freshly ground black pepper; 1/2 tsp ground turmeric; 8 small green chillies (chopped); 1 tbsp ginger garlic paste; 2 tbsp chopped coriander leaves

Christine Manfieldʼs Green Masala Clams recipe tastes incredible. See ingredients & method below.

Inspired by the seafood dishes and aromatic flavours of tropical coastal cooking, the coconut here lends a delicious sweetness to the seafood.

At home, I use pipis collected from the beach near my house on the Tweed coast, but elsewhere I use those lovely, big diamond shell clams from Cloudy Bay in NZ. Smaller pipis from Goolwa in South Australia or even mussels will work here with equal success. The lesson here is to use what’s close at hand and be prepared to adapt and modify with confidence.... More

prep

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yield

difficulty

Pairs with

Sauvignon Blanc

Riesling

Ingredients

1 kg cloudy bay diamond clams (or pipis, or black lip mussels)
80 ml coconut oil
150 g red shallots (peeled and quartered lengthwise)
60 g tamarind purée
100 ml coconut milk
1 tsp sea salt flakes
Steamed rice (to serve)
Fresh coriander leaves (to garnish)

Green Masala Paste

50 g fresh coconut (shredded)
2 tsp ground coriander
3 tsp ground cumin
1/2 tsp freshly ground black pepper
1/2 tsp ground turmeric
8 small green chillies (chopped)
1 tbsp ginger garlic paste
2 tbsp chopped coriander leaves

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Method

Tips

You will need to soak the clams for 1 hour.

Soak the clams (or pipis) in a large bowl of cold water for 1 hour. Rinse and drain.
To make the green masala paste, place all the masala ingredients together in a food processor and process to a smooth paste.
Heat the coconut oil in a deep frying pan over high heat. Add the shallots and cook, stirring frequently to prevent burning, for about 4 minutes, or until golden.
Reduce heat to medium. Add the masala paste and gently cook, stirring, for about 5 minutes, or until fragrant.
Add the tamarind purée, coconut milk and salt and stir to combine. When it comes to the boil, add the clams (or pipis). Cover with lid and cook for about 4 minutes, or until shells pop open, tossing the pan to coat clams in the masala sauce. Remove from heat.
Scatter with coriander leaves to garnish and serve with steamed rice.

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