Tangy, yet spicy kick to this famous Goan Clams Chilli Fry that is in every restaurant/shack menu in Goa. Perfect as a side to the Pao (crusty Goan bread)
I like big clams and I cannot lie! There’s no denying the excitement I feel when on my trip to the market over the weekend, I find them at my local seller’s fresh bounty of the day. If cooked right, they have this beautiful clammy taste, unlike other seafood, so versatile that you need to do very little to elevate it.
Goan Clams Chilli Fry
- 500 gms Clams (cleaned)
- 2 Onions - large (finely sliced)
- 1 tomato - large (finely chopped)
- 1 tsp ginger garlic paste
- 2 green chillies (slit)
- 1/2 tsp red chilli powder
- 1/2 tspn turmeric powder
- 1/2 tspn pepper powder
- 1.5 tsps sugar
- 1 tbsp white vinegar
- 1 tsp lemon juice
- 1 tbsp coriander leaves Fresh (finely chopped)
- to taste salt
In a pan, heat oil. Fry the ginger garlic paste and green chillies.
Once they brown a little, add the onions and fry until translucent.
Add in the tomatoes and cook till the oil separates.
Add in all the spices, salt, sugar along with the cleaned clams and mix well. Cover and cook the clams.
When almost done, add in the vinegar and lemon juice along with the coriander leaves. Serve warm with bread!