Sunday, April 22, 2012

Ekshimpi - Dry Clams Curry

Ekshimpi (M is little nasal here!) means one shell of the clams. This recipe is a spicy and dry preparation of clams. Serve it with chapati or bhakri or rice. Enjoy.


30 littleneck clams
1 cup water to cook clams
1/2 tsp turmeric powder

3-4 kokums, rinsed
salt to taste

1/2 cup onions, chopped
5 byadgi chilies
1/2 tbsp coriander seeds
5-7 black peppercorns

You will also need
1/2 cup freshly scraped coconut
1 tsp Malvani Masala (optional)
A pinch of  sugar

1 tbsp oil - preferably coconut oil
1/2 tsp turmeric powder
1/2 cup onion, finely chopped

1. Boil clams adding water and turmeric powder.
2. As the shells open, switch off the gas. Discard the clams with closed shells. Keep only one shell with clam inside. Discard the empty shell.
3. Roast the spices and grind to a fine paste.
4. Mix the spices with coconut, Malvani Masala - if using, sugar and salt to taste.
5. Heat oil in a saucepan. Add turmeric powder,  onion and saute till it is soft.
6. Add coconut mixture and fry for 10 minutes on low flame. Add rinsed kokums. Saute till all the mixture appears to be cooked.
7. Now add, cooked clams - only one shell. Sprinkle some water if needed.
8. Cover and let it cook for some time till masala is mixed well with clams.
9. Serve with rice bhakri.

Note -
1. This dish should be of semi-dry consistency.
2. If you like, you can roast the coconut and grind it along with other spices.


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