Ingredients
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
Preparation
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.
Fry about 60g of the marsala paste in the oil for 3-4 minutes. Add Pipis and heat through until they open.
Serve garnished with sprigs of coriander.
