Ginger, Salt & Pepper

Ingredients

2 tbsp Vegetable Oil

2 tsp Black mustard seeds

1 tsp Turmeric powder

1 tbsp Coriander powder

1 tsp Cumin (Jeera) powder

1 tbsp Garam Masala powder

1/2 tbsp Black pepper powder

2 tbsp Ginger Garlic paste

1 cup Onions (chopped)

300 gm Clams (shelled and cleaned)

200 ml Coconut milk (Canned)

2 cups Water

Salt to taste

Recipe

1. Heat the oil in a pan and add the mustard seeds. Let them crackle
2. Add the spice powders in the order of ingredients and saute for a minute
3. Mix in the ginger garlic paste and onions into this. Saute until the onions are golden
   Do not add any salt at this point. Clams, mussels etc are very salty by nature and introduce almost 80% of the required salt into the curry
4. Add the cleaned clams to this and cook for 5-7 minutes
5. Add the coconut milk and water to this and boil for 10 minutes until the coconut milk is cooked thoroughly
6. Taste for salt and adjust as necessary

Serve hot with rice, chappatis, appams, set dosa etc