Whenever I crave for seafood...Goa calls to me! If you've had prawns, clams, kingfish, crabs and lobsters here - nothing compares to its quality and freshness vs the one's you get in namma ooru. The sun, sea, great food, chill pill ambience paired with free flowing alcohol mixed with trance beats. Oh Goa! there is no other place like you. Now the first time I had clams was at this place in Panjim called Ritz Classic (all thanks to my Super boss). They serve this huge sea food thali comprising of rice, fish curry, prawn curry, fish fry, clams sukka, salad, veg sabji etc all for Rs.150. And yes - you can ask for a second serving of the few dishes. And Oh their crab xacuti is to die for!!
So when I was bored of eating fish, prawns and crabs in Bangalore - the clams craving set in and voila! Russell market to the rescue to satiate it all. Clams are quite cheap actually - half a kilo for about Rs. 80, that's the cheapest & tastiest sea food you can get your hands on people.
I have adapted this recipe from a book called "The Goa Portuguesa cookbook - Deepa Suhas Awchat" It's one of those pretty books with amazing photographs for each recipe, with authentic cooking techniques. So, if you ever want to lay your hands on an authentic Goan food recipes - go for this book. P.S - This recipe is super duper easy to make :)
INGREDIENTS Clams - 400 gms Oil - 6tbsp Mustard seeds - 1/2 tsp Onions, finely chopped - 1large Ripe tomato - 1 medium Green chillies, slit - 5 Turmeric powder - 1 tsp Ginger garlic paste - 1/2 tsp Grated coconut - 1/2 cup Sugar - 1/4 tsp Limejuice - 1tbsp Coriander powder - 1 tsp Red chilli powder - 1/2 tbsp Curry leaves - 5 Chopped coriander leaves - 2 tbsp Salt to taste
PROCEDURE 1. Wash the clams and set aside 2. In a deep wok, heat some oil add mustard seeds and curry leaves, let them splutter.
3. Saute the onions, green chillies, ginger garlic paste for 3-4 mins.
4. Add tomatoes, dry spice powders and cook till the mixture turns mushy, this should take about 10mins on medium flame with occasional stirring.
5. Add clams, salt as per taste and stir well to coat them with the mixture.
6. Add half a cup of water and cook for another 15 -20mins on medium simmer, until all the water evaporates.
7. Stir in the coconut, sugar, lime juice and coriander leaves. Cook for another 2 mins.
Remove from heat and serve them while theyr're still hot & juicy as a starter.
