Clam Curry Recipe, How to make Clam Curry Recipe

Easy Clam Curry Recipe with step by step instructions. Clams are also known as shivale, tisryo in India. This Clam Curry Recipe is made in East Indian style. Clams are also known as cockles.

This Clam Curry is made with Indian spices, east indian bottle masala, red chili paste and coconut milk. The curry is medium spiced, delicious and goes well with pao (bread) or rice.

East Indian are a small catholic community which has a different preparation of food. Their food also have a influence of Maharashtra taste, Portuguese taste and Goan taste. Mostly people from this community live around the coastal region of Mumbai.

Coming back to clams curry it’s easy to make and could be replaced with any fish if clams aren’t available. Also I have used homemade coconut milk, you could use canned coconut milk that’s fine.

We loved the clams curry back home with rice and fish fry. If you love sea food then check out more fish recipes like prawns fry, prawns masala recipe, shark fry, goan prawns curry, fish curry, green crab curry, thai crab cakes, dry clams recipe and prawns pulao.

Let’s make step by step clam curry recipe:

1. Boil the clams in water with little salt for 4-5 mins or until they open up. Don’t boil for too long.

2. You could remove the clams one by one as it opens up. If you happens to get clams which do not open cook for a longer while if still doesn’t open up then throw them as they are the spoiled ones.

3. Remove the empty shell and discard and keep the shells with meat. Also don’t throw the water strain the water and use them as stock or for fish curries.

4. Take a pan add oil, once oil is hot add chopped onion and sugar if using.

5. Saute onion until light brown then add the ginger-garlic and red chili paste. Saute for 3- 4 mins on low heat.

6. Add water and boiled clams. Mix all well. Now put bottle masala and mix nicely.

8. Add water and chilies. Cook for 5-7 mins on moderate heat. Pour coconut milk and cook for 4 mins on low heat or once it gives small bubbles. Don’t cook too long else the coconut milk might curdle.

9. Serve the Clams Curry with rice, pickle and fried fish. Garnish with coriander leaves.

 Clam Curry recipe card below:

Clam Curry Recipe, How to make Clam Curry | East Indian Style Clam Curry

 

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

This Clam Curry is made with Indian spices, east indian bottle masala, red chili paste and coconut milk. We loved the clams curry back home with rice and fish fry.

Author: Maria@flavorsofmumbai.com

Recipe type: Main

RecipeCuisine: Indian

Serves: 5

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 1.5 tbsp oil
• 2 ans ½ cups clams /cockles/ tisryo or any other fish
• 3 medium sized onion finely chopped
• 1 inch ginger
• 4-5 garlic cloves
• 1.5 tbsp red chili paste
• 1 t/s sugar (optional)
• 1 cup water
• 1 tbsp east indian bottle masala powder
• 2 green chilies slit length wise
• 2 cups coconut milk
• salt as per taste
• few coriander leaves for garnish

How to make the recipe?

1. Boil the clams in water with little salt for 4-5 mins or until they open up. Don’t boil for too long.
2. You could remove the clams one by one as it opens up. If you happens to get clams which do not open cook for a longer while if still doesn't open up then throw them as they are the spoiled ones.
3. Remove the empty shell and discard and keep the shells with meat. Also don’t throw the water strain the water and use them as stock or for fish curries.
4. Take a pan add oil, once oil is hot add chopped onion and sugar if using.
5. Saute onion until light brown then add the ginger-garlic and red chili paste. Saute for 3- 4 mins on low heat.
6. Add water and boiled clams. Mix all well. Now put bottle masala and mix nicely.
7. Add water and chilies. Cook for 5-7 mins on moderate heat. Pour coconut milk and cook for 4 mins on low heat or once it gives small bubbles. Don't cook too long else the coconut milk might curdle.
8. Serve the Clams Curry with rice, pickle and fried fish. Garnish with coriander leaves.

Notes

1. For the red chili paste simmer 10-12 kashmiri red chilies in hot boiling water for 20 mins. Then grind into a processor with little water. Just take about 1.5 tbsp chili paste or as per your preference.
2. Also it's important to use clam or shells or cockles which open while boiling and discard the ones which don't open. As the closed ones might contain sand or dirt or they might be spoiled ones.
3. If you don't have bottle masala don't worry add ½ t/s turmeric powder, ½ tbsp coriander seed powder, 1 t/s red hili powder and ½ t/s garam masala powder.
4. Adjust the spice and chili paste as per your taste.

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