Clam and Brinjal Thokku (சிப்பி (மட்டி) & கத்தரிக்காய் தொக்கு)

Boiled clam meat cooked down with brinjal, fennel and coriander powders, then finished with coconut milk.

26 gnet carb / serving

16 gprotein

46 gfat

14.5 gfiber

599kcal

Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions. Some ingredients here (such as game, organ meats or seafood not in the Indian food tables) use approximate USDA reference values.

Ingredients

250 g clams in shell, steamed open and meat removed (மட்டி (சிப்பி))
2 brinjals (eggplants), chopped (கத்தரிக்காய்)
1 cup shallots, chopped (சிறிய வெங்காயம்)
1 cup coconut milk (தேங்காய்பால்)
1 tbsp ginger-garlic paste (இஞ்சிபூண்டு விழுது)
half a tbsp turmeric powder (மஞ்சள்தூள்)
2 tbsp chilli powder (மிளகாய்தூள்)
2 tbsp fennel powder (சோம்புதூள்)
1 tbsp coriander powder (மல்லித்தூள்)
3 green chillies (பச்சைமிளகாய்)
as needed salt and curry leaves for tempering (உப்பு, கருவேப்பில்லை)
2 tbsp coconut oil (தேங்காய் எண்ணெய்)

Method

Boil the clams in a wide pan of water until the shells open, then pick out the cooked meat.
Heat oil and fry the shallots, ginger-garlic paste, green chillies and brinjal in turn.
Add the clam meat with turmeric, chilli, coriander and fennel powders and salt, and cook well.
Once the brinjal is soft, pour in the coconut milk and take off the heat.
Finish with a curry leaf tempering.

Tips

Clams are cooked when their shells gape open; the meat comes out easily then.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 29. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.

Recipe credit: tamilpaleorecipes.com and Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 29.