September 30, 2008

Clam curry, Two ways (Goan Red Clam Curry and Spicy Coconut-Lime Clam Curry)

Success with clams! Finally. The few times I ate clams before, they were sandy or rubbery or both. I decided I would give them one final try. So, after 5lb bag of littleneck clams and two clam curries later, I am happy to say that I will be making them again.

Madhur Jaffrey's Goan Clam curry tastes like a tart and hot tamarind stew (pulusu). The Coconut lime curry seems like an Indianized version of tom yum soup. Both are delicious and comforting.

Goan Red Clam curry
900g or 2lbs of small clams
3 tbsp corn or peanut oil
210g red onions, peeled and finely chopped
1 tbsp very finely grated, peeled fresh ginger
3 cloves garlic, peeled and minced
1 tsp cayenne pepper (or any hot chili powder)
1 tbsp bright red paprika (or kashmiri chili powder)
½ tsp ground turmeric
1 tbsp ground cumin
1 tsp ground coriander
thick tamarind paste - to taste
½ tsp salt
300 ml coconut milk, well shaken

Pour the oil into a large, wide, lidded pan, and set over a medium heat. When the oil is hot, put in the red onions. Stir and fry for about 5 minutes or until the onions are translucent, turning down the heat as needed. Add the ginger and garlic. Stir for a minute. Now put in the cayenne pepper, paprika, turmeric, cumin and coriander. Stir for 10 seconds.
Add 500ml water, the tamarind, salt and coconut milk. Stir and bring to a simmer. Cover, reduce the heat to low, and simmer gently for a few minutes. Add the clams and return to a simmer. Cover and simmer for about 7 minutes or until the clams open up. Serve hot with rice.

Coconut Lime Curry
1 tablespoon vegetable oil
5 large shallots, chopped
1 tablespoon chopped peeled fresh ginger
1 teaspoon ground turmeric
1/4 teaspoon cumin seeds
2 pounds littleneck clams, scrubbed
1 1/2 cups bottled clam juice
1 cup canned unsweetened coconut milk
1 cup diced canned tomatoes with juices
1 jalapeño chile, seeded, chopped
1 teaspoon grated lime peel
3 tablespoons fresh lime juice
2 green onions, sliced

Heat 1 tablespoon vegetable oil in large skillet over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add 1 tablespoon ginger, 1 teaspoon turmeric and 1/4 teaspoon cumin and stir 1 minute. Add clams, clam juice, coconut milk, tomatoes with their juices, jalapeño and lime peel and bring to boil. Cover and cook until clams open, about 7 minutes (discard any that do not open). Stir in lime juice. Season to taste with salt and pepper. Transfer clams and sauce to bowl; sprinkle with green onions and serve with crusty bread.

Tips for cooking with clams:
  • Buy, store and prepare clams with care.
  • To rid the clams of sand and grit, wash them well and soak them in cold salted water for at least 30 minutes.
  • Fish out the clams as they open up in the cooking pot so that they don't turn rubbery.


Lydia (The Perfect Pantry) said...

That red clam curry looks fantastic -- and I always have tamarind paste and spices in my pantry. Clams are so easy to come by here in New England -- aren't we lucky?

bee said...

i remember eating this curry with prawns during my carnivorous days at a shak on anjuna beach. i loved it. a veggie version may be worth trying.

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Srivalli said...

Hello Minti, sorry for the late response..I know really really late..this is about the Kajjikayalu. I understand what you meant..I guess that is how it turns out..I have also mostly seen the inner stuffing becoming less and inner side becomes hollow..If you make a tighter and smaller outer layer, we can avoid to a certain extent.

Divya said...

Lovely blog!! do update! :) adding u to my blogroll