Tisrya Sukke

(Clams with dry coconut)

Serves: Four
Time required: 20 minutes
300 g cooked clams (the shelled ones sold in tins or jars are suitable)
3 tbsp oil
2 onions, finely chopped
2 green chillies, slit lengthwise
1 tsp ginger-garlic paste
1 medium tomato, chopped
1 tsp garam masala powder
½ tsp turmeric powder
150 g desiccated coconut
salt to taste
HEAT the oil in a saucepan and fry the onions until golden. Add chillies, ginger-garlic paste and tomato and stir until mushy. Sprinkle the garam masala, turmeric and coconut and mix thoroughly. Gently stir in the clams, add the salt and serve hot with rotis.