SERVES 4
Thought this clam curry is relatively easy to make, the most time consuming and painful part is probably cleaning the clams. However, these days most groceries stores take care of that for you. You will find this type of clam curry served on the western Konkan coast of India. Here the clams are cooked in a very aromatic, flavorful and spicy sauce with the coconut milk giving it the creaminess. Enjoy with some hot steamed rice.
2 lb small clams littlenecks, cleaned
10 cups of water for boiling the clams
2 tbsp clarified butter (ghee). You can also use coconut oil instead
1 medium red onion, finely chopped
2 cloves of garlic, thinly sliced
10-12 curry leaves
1-inch piece of ginger, peeled and minced
1 medium tomato, finely chopped
2 green chilies, finely chopped. Use 1 green chili if you like it less spicy
2 tsp smoked paprika
1 tsp coriander powder
½ tsp ground cumin
½ tsp turmeric
1 tsp salt, adjust to taste
½ tsp red chili powder. Use Kashmiri chili powder if you like it less spicy
¼ tsp black pepper
1 cup coconut milk. I use canned coconut milk
1 lime or lemon wedge plus extra for garnish
2 tbsp cilantro, finely chopped
1 To clean the clams, soak them in bowl of cold water with a large pinch of salt of salt for 30 minutes. Lift each clam out of the bowl, and individually rinse with water.
2 Boil the 10 cups of water in a pot over high heat. When the water starts to boil lower the heat to medium and add the clams and ½ tsp of salt. The clams will gradually start opening. After about 5 minutes, remove the clams from water and discard clams that have not opened. For the clams that have opened, remove and discard one of the two shells to which the clam meat is not connected. Use only the shells with the clam meat for rest of the preparation. Reserve 1 cup of the water in which the clams have been cooked and discard the rest.
3 Heat the clarified butter (or coconut oil) in a pot over medium heat. Add onion, garlic, ginger, curry leaves and green chilies and sauté till the onions are golden brown, about 5 minutes. Add the tomato and saute till they get soft, about 3 minutes.
4 Add the paprika, coriander powder, cumin powder, turmeric powder, chili powder and salt. Mix well and sauté till aromas of the spices are released, about 2 minutes. Then add the coconut milk and 1 cup of reserved clam water and bring to a simmer.
5 Add the clams and mix gently. Cover the pan and let the clams cook for 6-8 minutes while stirring occasionally.
Garnish with chopped cilantro and lime wedge and serve with immediately with steamed rice.
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