Boil the clams with little turmeric powder and salt for 5 minutes. Cool and discard empty shell of the clam keeping the meaty part along with shell intact.

Heat a thick bottomed skillet.

Dry roast coriander seeds, cumins seeds and red chilies till aromatic but not charred. Remove to a plate.

Dry roast half the chopped onion till lightly colored stirring constantly.

Add ginger, garlic, and coriander leaves (keep some aside for garnish). Dry roast till garlic is lightly colored.

Add coconut and roast till coconut turns brown.

Add few drops of oil and roast the masala well for a minute or so. Cool thoroughly.

Grind all the roasted masala along with onion and coconut. Add little water to make smooth paste.

In another pan, heat oil. Add remaining onions and stir till lightly caramelized.

Add red chilli powder, turmeric powder, garam masala powder, and malvani masala. Stir well. add little water to loosen the masala. Keep stirring.

Add the ground masala and saute till oil is released.

Add kokum and clams along with salt to taste. Stir well to incorporate the masala with clams.

Add water and cover the pan. Bring it to a simmer and cook for another 5 minutes.

Switch off gas and transfer the clams to serving dish. Garnish with chopped coriander leaves.