Mussel, Cockle and Clam Masala
- 25ml/1fl oz vegetable oil
- 1.5kg/3½lb or 3.9l/7pt mixed mussels, clams and cockles
- 85ml/3fl oz water
For the Masala
- 1 tbsp coriander seeds
- 1 tsp cloves
- 2 tbsp cumin seeds
- 350g/12oz onions, finely chopped
- 8 large garlic cloves
- 50g/2oz fresh ginger, chopped
- walnut-sized knob of dried tamarind pulp (seeded)
- 1 tsp turmeric powder
- 3 fresh red chillies
- 2 tbsp red wine vinegar
- 3 tbsp coconut cream
For the Garnish
- 2 tbsp fresh coriander leaves, chopped
- You will need a large pan, preferably a wok, to cook this dish.
- In a frying pan, dry-fry the coriander seeds and cloves over a medium heat for a few minutes, then add the cumin seeds, heating them for another 30 seconds. Grind in a clean coffee grinder or mortar, then put this mixure with the remainder of the masala ingredients into a food processor and blend to a paste. If the masala paste is too stiff add a little vegetable oil to loosen it.
- Fry the masala in the vegetable oil until the spices separate from the oil.
- Wash the mussels, clams and cockles and toss them in the masala paste then cover with a lid and, shaking from time to time, steam cook until the shells open. If you feel the mussels haven't produced enough liquid add a little water. The recipe contains no salt as mussels are salty, but taste to check the seasoning. Throw in a generous amount of chopped coriander and serve in bowls.