Combine the clam meat with 1/4 tsp turmeric, salt, green chillies, ginger-garlic mince, and a few curry leaves along with water. Cover and cook in an earthen pot, stirring in between, till the water dries off completely.
Meanwhile, slightly crush the shallots, garlic, chillies and fennel seeds. In a pan, heat oil and add the crushed shallots, garlic, chillies and fennel seeds along with curry leaves and saute for a minute.
Add the turmeric powder and coconut and saute for a few seconds. Add the cooked clam meat and mix well.
Let it cook till it is well blended. Serve hot with Rice.
Recipe Courtesy: Mareena's Recipe Collections
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.