Clams Curry / Tisaryache Kalvan

When it comes to seafood, I just can’t resist to buy it. After our short visit to New Orleans, I had decided not to eat seafood for at least a month as I literally got overboard with chargrilled oysters, Po’boys with shrimps and prawns, Gumbo with crawfish and what not. Three days there and I felt I had eaten a whole year’s worth of seafood. But I guess, it was just a temporary thought and now I take it as a sign and declare that New Orleans is one of my favorite seafood destinations.

So, the point is, in my recent visit to the grocery store, these clams were my impulse buy. When I see live stock of clams or mussels, I simply buy it. And I never buy the frozen ones. I mean I am good with frozen shrimps, prawns, crabs etc but definitely not clams and mussels. I feel, we can get the best flavors from these shell fishes only when they are bought alive.

So now a lot of blabbering has been done about my seafood love and I will head straight towards the recipe.

Ingredients:

  • 1 Pound Clams (Approximately 18)
  • 4 cloves garlic
  • 2 inches Ginger
  • 1 medium onion thinly sliced
  • 4 tablespoons freshly grated coconut
  • 1 ½ cup finely chopped tomatoes
  • 3 tablespoons coconut oil divided in 2:1 ratio (You can use any oil of your preference here)
  • 1 teaspoon turmeric powder
  • ½ tablespoon red chili powder (I like it medium hot but y ou can add more as per your spice level)
  • 1 tablespoon curry powder
  • 1 tablespoon lemon juice
  • Salt as per taste
  • Cilantro to garnish

Servings: 2

Procedure:

  • Wash clams thoroughly under running cold water and make sure there are no dirt remains. Now in a pot, put these clams along with some water. Quantity of water should be just enough to cover all clams and not more. Keep a lid on it and adjust the heat to medium. Once the water starts boiling, foam will start rising, at this time remove the lid from the pot and adjust heat to low. Check if all the clams have opened up. Turn off the heat. This step will take approximately 10 minutes. At this point, those clams which have not opened are to be thrown away since those are not good for cooking. I got this tip from my friend’s mom. (She makes an outstanding clams curry and she is the reason, I got to taste clams for the first time.)
  • Now in a skillet, heat one tablespoon oil. Sauté sliced onion in it till it becomes translucent. Then add freshly grated coconut and sauté till this mixture turns golden brown. Let it cool down and then grind it into a fine paste using water as required.
  • Heat two tablespoons oil in the same skillet and add chopped tomatoes. Cook them till they turn mushy. Add coconut-onion paste and sauté till oil starts to ooze out. Add Turmeric, chili powder and curry powder. Mix well.
  • Now add those clams and the water in which those were cooked. This water adds a perfect flavor to the curry. Add salt and stir well. Cook for 7-8 minutes and add lemon juice. Turn off the heat after a minute.
  • Garnish with cilantro and serve hot with steamed rice or any Indian Flatbread.

P.S. In the very first step, where we cook clams in water and they open, you can use just one shell which carries the flesh and simply remove the other one to avoid over crowding while cooking.

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