Keralan-style clams with herb-stuffed chapatis recipe

Name: Keralan-style clams with herb-stuffed chapatis recipe
Total time: 40 min
Ingredients: 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; 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)

www.deliciousmagazine.co.uk

Herb-stuffed chapatis complement mild Keralan-style clams in this easy, impressively delicious 40-minute meal. Serves 3-4.

View full recipe on www.deliciousmagazine.co.uk

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Ingredients

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
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)