Another version of this Goan speciality from Madhur Jaffrey’s ” Ultimate Curry Bible”. You can substitute small mussels or cockles for the clams, depending on what is available and your budget. Serve with rice.
Ingredients
- 900 g small clams
- 3 tbsps groundnut or sunflower oil
- 210 g baby onions or shallots peeled and finely chopped
- 1 tbsp very finely grated ginger
- 7 plump cloves garlic peeled and crushed to a pulp
- 1 tsp cayenne pepper
- 1 tbsp paprika
- 1/2 tsp ground turmeric
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 2 tsps thick tamarind paste or lemon juice
- 1/2 tsp salt
- 400 ml can coconut milk well shaken
Servings:
Instructions
- Scrub the shellfish and leave to soak in a bowl of water for an hour.
- To make the sauce pour the oil into a large wide lidded pan and set over a medium heat. When the oil is hot add the onions and stir and fry for about 5 minutes until translucent, reducing the heat if needed.
- Add the ginger and garlic and stir for a minute. Add the cayenne pepper, paprika, turmeric, cumin and coriander. Stir for 10 seconds then add 500 ml water together with the tamarind, salt and coconut milk.
- Stir and bring to a simmer then cover, reduce the heat to low and simmer gently for 20 minutes.
- Add the clams or other shellfish and bring to a simmer. Cover and simmer vigorously for about 5 minutes until all the clams have opened. Serve immediately with rice.
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