Ingredients

• 250 nos medium sized clam shells
• 50 gm garlic
• 50 gm ginger
• 500 gm onions
• 2 gm poppy seeds
• 10 gm dried red chilies
• 2 capsicums cut length wise
• 1 star anise
• ½ inch nutmeg
• 1 gm fenugreek seeds
• 2 cardamoms 
• 1 gm mustard seeds
• 1 gm black pepper corns
• 2 gm cumin seeds
• 2 inch cinnamon
• 10 cloves
• 2 gm turmeric powder
• 1 coconut
• 20 gm dry coriander
• 150 ml cooking oil
• 50 gm green coriander
• 30 ml tamarind pulp
• Salt to taste

Method 

1. wash the clam shells and slit the shells into two. Scoop the flesh in one shell and apply little salt to it. Keep it aside.
2. Grate the coconut. Take a frying pan and roast the grated coconut along with sliced onions till the mixture is light brown. Grind it to a thick paste.
3. Roast all the spices lightly on a low flame and grind the spices to a thick paste.
4. Take a pan and heat the oil. Fry some chopped onions till tender. Add the shells, cover the pan and cook for a while.
5. Add the spiced ground paste and stir well into the shells.
6. After the mixture starts simmering, add the thick ground coconut paste
7. Leave the pan open and do not cover after adding the masala.
8. Add the tamarind pulp and salt.
9. garnish with onion rings and chopped green coriander.