Keralan-style clams with herb-stuffed chapatis recipe | delicious. magazine

Ingredients

• For the curry
• 1.5kg clams (see Know-how)
• 2 tbsp vegetable or coconut oil
• 2 tsp fennel seeds
• 2 tsp black mustard seeds
• 2 tsp cumin seeds
• 6 garlic cloves, sliced
• Fat thumb-size piece fresh ginger, grated
• 3 banana shallots, sliced
• 30 fresh curry leaves, or 2g jar dried curry leaves (see tips)
• 1 tsp kashmiri chilli powder (or ½ tsp regular chilli powder)
• 1 tsp ground turmeric
• 400ml tin coconut milk
• 50ml tamarind water, made from
• 1 tbsp tamarind paste mixed with 35ml water
• 1 tsp soft brown sugar
• Juice 2-3 limes and chopped fresh coriander to serve
• For the chapatis
• 250g plain flour, plus extra to dust
• ½ tsp fine salt
• 125ml water
• Large handful soft fresh herbs, chopped (coriander, mint, basil, chives or parsley all work)