Clam Curry Recipe

This clam curry recipe follows the Goan style of cooking; a state famous for its love for and skill with seafood.

While the recipe calls for East Indian bottle masala, which is a common condiment found in stores in Mumbai, it also has an alternative method for making the masala.

Serve the curry with rice and pickle.

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Clams Ahoy

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Servings

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Ingredients

• 1 1/2 tbsp Oil
• 2 1/2 cups clams
• 3 onions finely chopped
• 1 inch Ginger
• 5 garlic cloves
• 1 1/2 tbsp red chili paste
• 1 tsp sugar
• 1 cup Water
• 1 tbsp East Indian bottle masala powder
• 2 Green chilies slit lengthwise
• 2 cups coconut milk
• salt to taste
• leaves Corianderfor garnish

Servings MetricUS Imperial Ingredients 1 1/2 tbsp Oil 2 1/2 cups clams 3 onions finely chopped 1 inch Ginger 5 garlic cloves 1 1/2 tbsp red chili paste 1 tsp sugar 1 cup Water 1 tbsp East Indian bottle masala powder 2 Green chilies slit lengthwise 2 cups coconut milk salt to taste leaves Corianderfor garnish

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Instructions

1. Boil the clams in salted water until they open, removing each clam individually as it opens.
2. Discard any clams that do not open.
3. Remove the half of the clam shells without meat and discard.
4. Heat the oil and sauté the onion and sugar.
5. Stir in the ginger garlic and red chili paste once the onion begins to brown and turn the heat to low.
6. Sauté for 3-4 minutes.
7. Pour in the water used to boil the clams and stir in the clams.
8. Add the bottle masala and stir well.
9. Add the chilies and cook for 5 minutes, adding water if required.
10. Add the coconut milk and continue cooking for 4 minutes.
11. Once the curry begins to bubble, take it off the stove and enjoy!

To make an alternative to the bottle masala

1. Combine equal amounts of turmeric powder, coriander seeds powder and garam masala powder and double the amount of red chili powder.