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Recipe
Clam, Potato, And Bacon Potpie Recipe
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Ingredients
1 ts Turmeric into a fine powder.
5 Cm peeled & roughly sliced fresh root ginger
6 Roughly sliced cloves garlic
2 ts Coriander seeds
1 tb Tamarind water
4 Heaped spoonfuls coconut masala paste
4 tb Groundnut or sunflower oil
2 tb Red wine vinegar.
3 tb Coconut cream
A good handful of sliced coriander
1 ts Cloves
100 g Red finger chillies; stalks removed and roughly sliced
1 ts Salt
1 3/4 kg Mixed carpet shell clams; cockles & mussels
1 ts Cumin seeds
1 ts Light muscovado sugar
COCONUT MASALA PASTE - GRIND INTO A FINE POWDER
2 ts Black peppercorns
1 Roughly sliced small red onion
Directions
Step #1 1 Wash the clams, cockles & mussels in cold water & discard any that won't shut when lightly tapped on the work surface.
Step #2 Scrape any barnacles of the mussels & pull out the beards.
Step #3 2 Heat the oil in a large pan, add the coconut masala paste & fry for 1-2 mins until separating from the oil & smelling aromatic.
Step #4 Add the clams, cockles & mussels, cover & cook for 3-4 mins until opened.
Step #5 Uncover, stir in the the coriander & serve in four warmed soup plates.
Step #6 3 Transfer Masala paste & other ingredients to a food processor/blender and mix to a smooth paste.
Step #7 --.
Enjoy the Clam, Potato, And Bacon Potpie recipe
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Main Dish
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Dinner Pies
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easy
potato
bacon
cheese
potatoes
side
onion
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salad
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