Goan Curried Clams Food

GOAN CLAM CURRY

Goan Clam Curry image

Fresh clams are the highlight of this incredibly rich curry. The clams are tender, briny, slightly chewy and coated in flavorful Indian spices.

Provided by My Heart Beets

Number Of Ingredients 15

Ingredients

2 tablespoons ghee
2 large shallots or 4 small ones (finely chopped)
2 garlic cloves (minced)
1- inch knob ginger (minced)
2 teaspoons paprika
1 teaspoon coriander powder
½ teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon salt
¼ teaspoon Kashmiri chili powder (or Indian red chili/cayenne if you like it spicy!)
¼ teaspoon black pepper
½ cup coconut milk (canned and full-fat)
2 pounds small clams (littlenecks, cleaned)
1 lime wedge (plus extra for garnish)
2 tablespoons chopped fresh cilantro leaves

Steps:

To clean clams, soak in cold water for 20 minutes with a big pinch of salt. Lift each clam out of the bowl, and individually rinse with water.
Melt ghee in a dutch oven or heavy pot over medium heat, then add shallots, garlic and ginger and sauté for 6-7 minutes.
Add the spices and stir, then add the coconut milk and bring to a gentle boil. Add clams, cover and cook, stirring occasionally, until clams are opened, 6 to 8 minutes (discard any unopened clams).
Serve clams in bowls with cooking liquid and squeeze lime wedge overtop. Sprinkle with cilantro and serve.

CREAMY GOAN CURRY CLAMS RECIPE

Creamy Goan Curry Clams Recipe image

Love seafood and Indian cooking? This hearty, creamy Goan curry clams recipe shows off the freshest of clams with a pungent splash of flavorful spices. Adapted from Epicurious and Tamar Haspel.

Provided by Stephanie Stiavetti

Categories Entree

Time 35m

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
1 whole onion (chopped)
1 tablespoon grated fresh ginger
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3/4 cup coconut milk
1/2 cup water
1 1/2 cups chopped clams - use fresh clams for best results!
Lemon juice (to taste)
Salt (to taste)
Brown sugar (to taste)
Chopped cilantro (for garnish)

Steps:

In a saucepan big enough to hold all the ingredients, heat the oil over medium heat. Add the onion, and sauté until it's wilted and beginning to brown, about 8-10 minutes.
Add the ginger and spices, and continue cooking another minute or two.
Add the coconut milk, water, and clams, and cook just until everything's heated through. Correct the seasoning with lemon juice, salt, and brown sugar. You'll probably need all three, but the amounts depend on your taste. Serve over rice, garnished with the cilantro.

Nutrition Facts : Calories 462 kcal, Carbohydrate 19 g, Protein 34 g, Fat 29 g, SaturatedFat 20 g, Cholesterol 80 mg, Sodium 155 mg, Fiber 4 g, UnsaturatedFat 7 g, ServingSize 1 serving

GOAN CURRIED CLAMS

Goan Curried Clams image

Categories Ginger Appetizer Quick & Easy Coconut Clam Curry Spring Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4 as a first course

Number Of Ingredients 13

Ingredients

1 medium onion
2 pounds small hard-shelled clams such as littlenecks (less than 2 inches in diameter; about 36)
1 1/2 tablespoons vegetable oil
1 tablespoon grated peeled fresh gingerroot
2 teaspoons paprika
1 teaspoon ground coriander seeds
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 teaspoon coarse salt, or to taste
1/2 cup Laxmi's fresh coconut milk or canned unsweetened coconut milk
1 tablespoon fresh lime or lemon juice
2 tablespoons chopped fresh cilantro leaves
grated fresh coconut or unsweetened desiccated coconut

Steps:

Finely chop onion and scrub clams In a 5- to 6-quart heavy kettle heat oil over moderate heat until hot but not smoking and cook onion and gingerroot, stirring occasionally, until lightly browned, 5 to 6 minutes. Add spices and salt and cook, stirring, until fragrant, about 1 minute. Add coconut milk and bring to a gentle boil. Add clams and boil mixture gently, covered, stirring occasionally, until clams are opened, 6 to 8 minutes. (Discard any unopened clams.)
Serve clams in bowls with cooking liquid and sprinkle with lime juice, cilantro, and grated coconut.

GOAN MUSSELS

Goan mussels image

You can add any other seafood to this quick aromatic green curry - prawns can go in with the coconut milk and clams with the mussels

Provided by Barney Desmazery

Categories Dinner

Time 30m

Number Of Ingredients 13

Ingredients

1kg fresh mussel
sunflower oil , for frying
1 onion , chopped
thumb-sized piece ginger , grated
4 garlic cloves , crushed
2 green chillies , chopped
1 tsp black mustard seed
½ tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
400ml coconut milk
coriander sprigs, to serve
lime wedges, to serve

Steps:

Remove the beards, then wash the mussels well in cold water. Refresh the water and repeat until it is clear. Discard any mussels that are broken or stay open when tapped.
Heat the oil in a flameproof casserole. Fry the onion until very lightly brown, then add the ginger, garlic, chillies, spices, a good pinch of salt and a grinding of pepper. Cook for 2-3 mins until fragrant and toasted. Pour in the coconut milk and bring to the boil, then simmer for a few mins to get everything mixed together.
Tip the mussels into the dish, cover, turn up the heat to maximum and boil for 3-4 mins until the mussels have just opened. Scatter over the coriander sprigs and serve with lime wedges for squeezing over.

Nutrition Facts : Calories 292 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.6 milligram of sodium

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