Stuffed clams gravy

Name: Stuffed clams gravy
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 50 clams; 1 cup chickpea flour; 1 tbsp cumin-coriander seeds powder; 2-3 cups chopped onions; 1 cup chopped coriander leaves; 2 tbsp red chilli powder; 1 tsp turmeric powder; 1 cup dry grated coconut; 2 tbsp farsan; 1/2 cup chopped tomatoes; 1 tbsp ginger garlic paste; as needed Oil; 1 tsp garam masala; as needed Water; to taste Salt

Lekha Toraskar @cook_16009462

Thane

#meetthemeat #deliciousseafood #seafood #clam #clams

Lekha Toraskar @cook_16009462

Thane

#meetthemeat #deliciousseafood #seafood #clam #clams

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Ingredients

40-45 minutes

3 servings

50clams
1 cupchickpea flour
1 tbspcumin-coriander seeds powder
2-3 cupschopped onions
1 cupchopped coriander leaves
2 tbspred chilli powder
1 tspturmeric powder
1 cupdry grated coconut
2 tbspfarsan
1/2 cupchopped tomatoes
1 tbspginger garlic paste
as neededOil
1 tspgaram masala
as neededWater
to tasteSalt

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Steps

40-45 minutes

1

Clean the clams thoroughly. In a vessel, add the clams & water as much as is sufficient for the clams to be fully covered. Let the water boil for 5-10 minutes. This process will help the clams open up. Remove from flame and let the clams cool. Do not discard the stock formed after boiling the clams, as we will be using it for gravy.
2

Once they cool down and open up, take the flesh in one part of the shell and cut off the other part. Do not discard the empty shell as we will be stuffing and adding them to our gravy.
3

For making the stuffing, mix 1 cup chickpea flour, 1/2 tbsp cumin-coriander seeds powder, 1 cup chopped onions, 2 tbsp chopped coriander leaves, 1 tbsp red chilli powder, salt as per taste, 1/2 tsp turmeric powder and water to make a thick batter.
4

Fill the stuffing in the empty shells. Keep them aside.
5

For making the gravy heat 2 tbsp oil in a pan. Add 1 cup chopped onions and let them turn soft and pink. Then add 1 cup dry grated coconut and let it roast nicely. Once done, remove from flame and let it cool.
6

Once cooled add the roasted onion-coconut mixture to a mixer along with 2 tbsp farsan and 1/2 cup water and blend to form a fine paste. Many a time we find that when we are blending coconut and water the coconut and water doesn't look nicely merged after blending. Adding farsan helps to form a nice merged paste. Keep the blended mixture aside.
7

Heat 2 tbsp oil in a thick vessel. Add 1/2 cup chopped onions, 1/2 cup chopped tomatoes, 1 tbsp ginger-garlic paste, 1 tsp cumin-coriander powder, 1 tbsp chopped coriander leaves. Mix well.
8

Then add the shells that have flesh. Mix gently to avoid the flesh coming out. Do not add the stuffed shells part at this point.
9

Add the stock, cover and let it boil on a high flame.
10

Once it starts boiling fully, do a sample check by adding one stuffed shell. Once confirmed that the stuffing is not coming out, add the remaining stuffed shell one by one. Since we are adding these shells at a high boiling point the cooking process starts immediately and this prevents stuffing from coming out.
11

Add the roasted onion-coconut mixture, 1/2 tsp turmeric powder, 1 tbsp red chilli powder, 1 tsp garam masala, salt as per taste and 2 tbsp chopped coriander leaves. Mix gently.
12

Cover and let it simmer nicely. Remove from flame and serve hot.