Green masala pipis

Inspired by the seafood dishes and aromatic flavours of Goa, the coconut here lends a delicious sweetness to this dish. You can use clams or pipis in this recipe with equal success. Just make sure you soak and wash the clams in plenty of cold water before you start cooking to remove any sandy residue.

INGREDIENTS

Serves 4

1kg pipis

⅓ cup (80ml) coconut oil

150g red shallots, peeled and quartered lengthwise

¼ cup (60ml) tamarind puree

50ml coconut milk

1 teaspoon sea salt flakes

1 tablespoon coriander leaves

GREEN MASALA PASTE

50g shredded fresh coconut

2 teaspoons ground coriander

3 teaspoons ground cumin

½ teaspoon freshly ground black pepper

½ teaspoon ground turmeric

8 small green chillies, chopped

1 tablespoon ginger garlic paste

2 tablespoons chopped coriander leaves

METHOD

To make the green masala paste, place all the ingredients in a food processor and process to form a smooth paste. Set aside. Soak the pipis in a large bowl of cold water for 1 hour. Rinse and drain. Heat 100ml water in a large frying pan over high heat. Add the pipis, cover and cook for 2 minutes only, just until the shells start to open. Using a mesh spoon, remove pipis from pan and plunge immediately into a large bowl of iced water. Remove the top shells of each pipi and discard, leaving the meat attached to the bottom shells. Heat the coconut oil in a deep-frying pan over high heat. Add the shallots and cook, stirring frequently to prevent burning, for 4 minutes or until golden. Reduce heat to medium, add the masala paste and cook, stirring, for 5 minutes or until fragrant. Add the tamarind, coconut milk and salt and stir to combine. Add the pipis, tossing the pan to coat in the masala paste, and cook for 2 minutes or until just warmed through. Top with coriander leaves and serve with steamed rice.