Goan Clams in Green Masala Recipe a simple curry made with the freshest of clams from the market. Uses a simple combination of fresh herb and spices combined together for a flavorful curry.
One of my favourite parts of living in the UAE is the availability of fresh seafood. It amazes me how much of the same fish we are used to eating back home in Goa is abundant here and every time I talk to my parents about what I’m cooking they feel great knowing I’m not missing much on the food front. On weekends M and I step out together to shop for the week to come, at the local markets (not hypermarkets) – its a time I look forward to. We talk about things to cook, cravings and plan the weeks menu together. Having scored a bunch of really fresh clams at the market, I was excited to try something knew. I usually fall back on Clams Coconut Suke (recipe here). But instead, this recipe I’m sharing today was a mix of a few classic Goan ingredients, done slightly differently.
You will love the tanginess the tomato and sugar combined bring to the earthy clam curry. Really, nothing makes a mean curry quite like coarsely ground fresh coconut and spices combined together. This Clams in Green Masala is pretty versatile – you can add a little extra water making a thinner curry and eat it with steamed rice, or even with rotis/bread. Definitely going to be making this again soon.
- 500 gms Clams Fresh (cleaned)
- 2 Onions (finely chopped)
- 1 tomato (finely chopped)
- 1 tsp garam masala Powder
- 4 - 5 pcs Cloves (powder if you prefer)
- 1/2 inch cinnamon stick (powder if you prefer)
- 1 tsp sugar
- to taste salt
- 1 tsp coriander leaves (finely chopped for garnish)
- 1.5 cups coconut Fresh Grated
- 1/2 bunch coriander leaves Fresh
- 5 green chillies
- 2 tsp ginger garlic paste
- 1 tsp tamarind paste
- 1 tsp coriander Powder
- 1 tsp cumin seeds
- 200 ml water
Grind together all the ingredients listed above with water and set aside.
In a pan, heat oil and add the cloves and cinnamon.
Once they are slightly roasted, add the onions and fry until golden brown.
Then add the tomatoes and cook until they start to leave oil.
Add the ground coconut paste and cook for a few minutes. Then include the clams and fold them in.
Season with salt and sugar. Cook the clams covered until done.
Garnish with finely chopped coriander leaves.