The usual way to eat pipis is to place them on a hot plate until they open up, then eat them straight from the shell. This super quick recipe uses tamarind – lots of people don’t realise how delicious tamarind is! This is a great way to taste the full flavour of the fruit. Don’t be afraid to get your hands dirty here and feel your meal.
Serves 4-6.
Ingredients 9
250 ml warm water
300 g tamarind paste, fresh
2 onions, diced
2 cloves garlic, crushed
1⁄2 tbsp vegetable oil
1 tsp curry powder
1⁄2 tsp salt
2 kg pipis (clams), in shell
500 g warrigal greens
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Method 5
Start by making a tamarind juice by pouring the over the 1 hour before you need it. Hand-mush the paste to get more out of the tamarind juice. Break up the pulp as much as possible with your fingers. Set aside.
In a large pan or wok, fry the and in the over a high heat until cooked.
Add the , and the . Stir well for a couple of minutes.
Strain the tamarind water directly into the pan, discarding the pulp.
Add the at the end, cover and steam for 3 minutes.
