Ingredients
| Quantity | Measure Number | Ingredients Number | Description: |
|---|---|---|---|
| 50 | Medium | Cockles (Kubey) | |
| 8 | Large | Chillies Red Dry | For grinding. |
| 6 | Nos. | Pepper Corns | For grinding |
| 4 | Flakes/Cloves | Garlic (Lason, Losun) | For grinding |
| 1 | Large | Onion | For Grinding |
| 1/2 | Teaspoon | Turmeric Powder | For grinding |
| 1 | Ball | Tamarind | For grinding |
| Half | Nos. | Coconut scraped (fresh) | For Grinding |
| 3 | Tablespoon | Cooking Oil | For tempering |
| 1 | Teaspoon | Mustard Seed (Sarson) | For tempering |
Method
Cooking cockles is a fairly simple thing to do. To begin with, make sure that all of the cockles are closed then rinse them very well under cold running water. To cook cockles, place them in a large pot with water and allow them to steam. You will know they are cooked when each of the cockles have opened. Some remove one side of the cockle, and leave the flesh in the other.
Use 50 cockles. For grinding use the ingredients set aside for grinding.
Grind the masala, and in a vessel, put the cooking oil and fry mustard in it. Then fry the ground masala. When fried enough, add the water used to clean the mixer. When it has boiled for some time, add the previously prepared cockles to the curry. Add more hot water, if the consistency is too dry. Add salt to taste.
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