Pipi Marsala

• 2 kg Pipis
• 2 tablespoons vegetable or sunflower oil
• 1 tablespoon coriander seeds
• 2 tablespoons cumin seeds
• 1 teaspoon cloves
• 1 large onion
• 8 garlic cloves, diced
• 60g ginger peeled and diced
• 1 Tbsp of tamarind paste or juice of 1 lemon
• 1 teaspoon tumeric
• 3 red chillies
• 2 tablespoons red wine vinegar
• 3 tablespoons coconut cream

1. To make marsala paste, pound all ingredients, except the pipis and oil, in a mortar and pestle until a paste is formed. Alternatively, use a blender.
2. Fry about 60g of the marsala paste in the oil for 3-4 minutes. Add Pipis and heat through until they open.
3. Serve garnished with sprigs of coriander.

vegetable, coriander seeds, cumin seeds, cloves, onion, garlic, ginger, tamarind, tumeric, red chillies, red wine vinegar, coconut cream

Taken from www.epicurious.com/recipes/member/views/pipi-marsala-52864991 (may not work)