Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

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Yellow Baby Clam
(Meritrix Meritrix)

 

Steamer Clams
(native little necks)
(Protothaca staminea)

 


Cockle Clams
(Clinocardium Nutalli)

Horse Neck Clams
(Tresus Sp.)

Butter Clams
(Saxidomus Giganteus)

CLAM, COCKLE, & MUSSEL MASALA

INGREDIENTS:

  • 25ml/1fl oz vegetable oil
  • 1.5kg/3 ½ lb or 3.9 1/7 pt mixed mussels, clams, and cockles
  • 85ml/3fl oz water

For Masala:

  • 1 tbsp coriander seeds
  • 1 tsp cloves
  • 2 tbsp cumin seeds
  • 350g12oz 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

 

PREPARATION:

  1. 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 motor, then put this mixture 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.
  2. Fry the masala in the vegetable oil until the spices separate from the oil.
  3. 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.

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Grouper
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CuttleFish
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