‘Tis time for a Tisrya Roast

The summer is here and Clams go down really well in this heat. Here is a really simple and quick recipe, especially with Fishvish Clam Meat (since it already all cleaned for you).

Clam Roast Kerala Style goes exceptionally well with Appams or Idiyyapam – just order them if you don’t want to make them yourself –  but they really do work well together.

Ingredients

1. Fishvish Clam Meat – 500 gms
2. Onion – 2 (large, finely chopped)
3. Ginger / Garlic paste – 1 tbsp
4. Green Chillis – 3 (chopped fine)
5. Fenugreek Seeds (Methi) – 6-8
6. Fennel Powder (Saunf) – 1/2 tsp
7. Turmeric Powder (Haldi) – 1/2 tsp
8. Red Chilli Powder – 2 tsp
9. Black Pepper Powder -2 tsp
10. Curry Leaves – 3-5
11. Coconut Oil – 4 tbsp
12. Salt to taste

Method

• Heat coconut oil in a pan, splutter fenugreek seeds, add chopped onions, ginger / garlic paste, green chill, curry leaves and saute well.
• Add all powders and saute some more.
• Now add the thawed Clam Meat and salt and mix well.
• Cover and cook for 15-20 minutes, stirring occasionally until it becomes dry and turns a nice brown colour.
• The Clam Meat Roast is ready!
• Serve hot with plain Appam or Idiyappam.

Goes really well with chilled beer too!