Crab and Prawn Cakes
Spiced Crab and Prawn Tikki
Cockles and clams are a well loved ingredient of the coastal regions in India.
It's a great pass time for families to go to the beach and collect them from the sands at low tide, remember you want to choose the biggest cockles as they are the really meaty ones. In the port city of Mangalore they are known as 'khubbe' and are taken home in buckets of seawater, washed and left to soak in clean water so any residual sand is removed.
Cockles are usually prepared with a few simple roasted spices and they tend to be cooked out of their shells. This is my version of a cockle dish from this region that's cooked in a spiced coconut masala. The masala is thick but not as dry as the traditional version and I like to cook the cockles in their shells because it makes the whole eating bit more of an experience. This will make enough for four people to share, try it with some thick naan to soak up the masala flavours. Oh and if you really love your seafood you can make recipe this with a mixture of cockles, clams and mussels - yum!
|Typical values*||per Serving|
|of which saturates (g)||3|
|of which sugars (g)||0|