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. A chilli fry is probably one of those dishes that you’ll find on every menu in every restaurant in Goa. Its nothing like the popular Chinese version we are used to, but somehow the name has stuck!
This recipe has a lovely tangy, yet spicy kick to it and brings out natural flavors of the clam perfectly. And its such a crowd pleaser, you are guaranteed to only have cleaned out clam shells for leftovers. I highly recommend you watch your clams when they cook, it only takes a few minutes for them to be done right. When overcooked they tend to get unpleasantly chewy.
Any Goan worth his salt will tell you, no chilli fry is complete without Pao ( Goan pull apart bread), perfectly crusty on the outside and soft on the inside. Its one of those food staples that I really miss having here.
These aren’t available here in their original form, but in Waitrose/ Spinneys/Carrefour supermarkets here in the UAE you can find them called “Portuguese Rolls”. A great substitute, but hardly compares to the feeling of eating the real deal back home, straight from a Poder (bread seller) who brings them to your doorstep on his little cycle. The day I made this clams chilli fry I was lucky to walk into Waitrose just as a fresh batch of these were out of the oven, few other joys will compare to that feeling!
- 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!