Flavors of Mumbai

Clams Curry Recipe, How to make Clams Curry Recipe | Goan Clams Curry

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This is another coastal special called as Clams Curry Recipe. In other words its a konkani clams curry with coconut which is hot and spicy. We have used fresh coconut as well as dry roasted coconut. The dish is tempting delicious when clubbed with steamed rice. I am grateful to my mom for making this tasty, mouthwatering  recipe and we all enjoyed in the rains! Clams are also known as tisryo or shimpi in India.

Clams Curry Recipe, How to make Clams Curry Recipe | Goan Clams Curry

Mussel Curry Coconut

This recipe is a combo of Konkan and Goan cuisine. So can be called as cocktail of both region. There are lot of coastal recipes and variations some you can find on this link. Sea food is hot favorite of many people me too love sea food. Be it prawns, lobsters, crabs, mussels or fish I love to binge on them. Being bought up in a goan family plus my dad is also from kerala again a coastal region. So to eat sea food is quite natural for me and also to cook some 🙂

Coconuts are easily available in India and 8 out of 10 times we love to grate coconut. Unlike readymade packets also coconut milk is mostly extracted in our kitchen. Rarely people bring coconut milk from shops. I also believe the fresher the better. Sometimes though its not bad to buy ready products from shops especially when you are running on time.

Again clams have been my personal favorite since childhood. Mostly avoid eating seafood in summer as it gives lot of heat in our body. Its alright to eat in rains and winter. Since its drizzling in India mussels are great to eat this time of the year.

Let’s make Clams Curry Recipe step by step: 

1. Firstly buy fresh clams and slit them from center.

Mussel Curry Coconut

2. Wash them gently in water for 3 to 4 times. Now immerse them in some water and keep aside. While cooking use this water don’t throw them.

Mussel Curry Coconut

3. Take a pan add oil and saute spices numbered 3 to 7 (cinnamon, pepper, mace, cloves).

Mussel Curry Coconut

4. Now add 1 chopped onion into it. Saute for a 3 to 4 mins on medium flame.

Mussel Curry Coconut

5. Saute grated coconut until light brown in color.

Mussel Curry Coconut

6. Roast dry coconut and keep it aside. Chop them into small cubes.

Mussel Curry Coconut

7. Combine roasted onion, roasted dry coconut, roasted fresh coconut, roasted spices, garlic cloves, chopped ginger, few coriander leaves and fennel powder.

Mussel Curry Coconut

8. Grind all into a processor until smooth paste is formed. Keep it aside.

Mussel Curry Coconut

9. Chop drumsticks, potatoes, tomatoes and keep aside.

Mussel Curry Coconut

10. Take a big wok Or vessel add oil. Once hot saute the rest of onion for 2 mins on low heat.

Mussel Curry Coconut

11. Add spices from 19 to 22 (turmeric, red chili powder, malvani masala, dhaniya powder).

Mussel Curry Coconut

12. Quickly add tomatoes and stir well for about 2 to 3 mins.

Mussel Curry Coconut

13. Its time to add paste. Mix all of them well for a minute.

Mussel Curry Coconut

14. Add cleaned mussels and combine all.

Mussel Curry Coconut

15. Now add chopped potatoes and drumsticks.

Mussel Curry Coconut

16. Mix all of them nicely.

Mussel Curry Coconut

17. Add water as consistency desired.

Mussel Curry Coconut

18. Finally add salt as per taste.

Mussel Curry Coconut

19. Keep it semi covered with a lid for another 5 to 6 mins until potatoes are cooked.

Mussel Curry Coconut

20. Once potatoes are cooked that means your clams curry is ready. Garnish with coriander leaves. Serve hot with steamed rice Or bread.

Clams Curry Recipe below:

Clams Curry Recipe
Recipe Type: Main, Seafood
Cuisine: Goan
Author: Maria@flavorsofmumbai.com
Prep time:
Cook time:
Total time:
Easy Clams Curry Recipe with step by step instructions.
Ingredients
  • 2 tbsp oil
  • 1 bunch of clams Or 400 gms clams
  • 2 inch cinnamon sticks
  • 1 green cardamom
  • 3 to 4 peppercorn
  • 3 to 4 clove
  • 1 mace
  • 2 onion (one for paste other one for curry)
  • 100 gms dry coconut
  • 6 tbsp grated fresh coconut
  • 2 tbsp Fennel Powder
  • 4 to 5 strands of coriander leaves
  • 10 to 12 garlic cloves
  • 1 inch ginger chopped
  • 5 to 6 green chilies (you could use more if more spice required)
  • 4 to 5 drumsticks
  • 1 potato chopped
  • 1 tomato chopped
  • 1 t/s turmeric
  • 2 tbsp malvani masala
  • 1.5 tbsp dhaniya powder (coriander seed)
  • 1.5 tbsp red chili powder
  • 1.5 cup water Or as consistency required
  • salt as per taste
Instructions
  1. Firstly buy fresh clams cut them from center.
  2. Wash them gently in water for 3 to 4 times. Now immerse them in some water and keep aside. While cooking use this water don’t throw them.
  3. Take a pan add oil and saute spices numbered 3 to 7 (cinnamon, pepper, mace, cloves).
  4. Now add 1 chopped onion into it. Saute for a 3 to 4 mins on medium flame.
  5. Saute grated coconut until light brown in color.
  6. Roast dry coconut and keep it aside. Chop them into small cubes.
  7. Combine roasted onion, roasted dry coconut, roasted fresh coconut, roasted spices, garlic cloves, chopped ginger, few coriander leaves and fennel powder.
  8. Grind all into a processor until smooth paste is formed. Keep it aside.
  9. Chop drumsticks, potatoes, tomatoes and keep aside.
  10. Take a big wok Or vessel add oil. Once hot saute the rest of onion for 2 mins on low heat.
  11. Add spices from 19 to 22 (turmeric, red chili powder, malvani masala, dhaniya powder).
  12. Quickly add tomatoes and stir well for about 2 to 3 mins.
  13. Its time to add paste. Mix all of them well for a minute.
  14. Add cleaned mussels and combine all.
  15. Now add chopped potatoes and drumsticks.
  16. Mix all of them nicely.
  17. Add water as consistency desired.
  18. Finally add salt as per taste.
  19. Keep it semi covered with a lid for another 5 to 6 mins until potatoes are cooked.
  20. Once potatoes are cooked that means your clams curry is ready.
  21. Garnish with coriander leaves.
  22. Serve hot with steamed rice Or bread.
Serving size: 7 to 8 people
Notes
1. If mussels mouth are open while buying that means they are spoiled and not fresh.[br]2. Once the mussels are washed for 3 to 4 times. Keep them immersed in some water. Now use this water for your curry. This will enhance and give nice flavor to your curry.[br]3. I have used whole dry coconut f its not available you could use desiccated toasted coconut.[br]You could make similar curry for crabs however keep the consistency thick add less water.

Comments

  2. I grew up in Goa and we had a neighbor who made this curry. I was 11yrs old and I remember the taste but have never been able to reproduce it. I am so excited to see this recipe. I can almost taste it and am sure this will have the authentic taste I’ve missed for so long. I’m definitely going to try this out. Now I need to find clams here is Chicago. Thanks so much for the recipe.

    Reply

    • You are welcome Shubha 🙂 I also miss my mom’s food post marriage. I know how it is when you miss a certain kind of food when you just remember your mouth starts watering. Surely try and keep me updated thankyou so much.

      Reply

    • Peter I guess you probably roasting the spices Or onion for a long time else the color shouldn’t change to black. Lemme know.

      Reply

  7. “Tis-rya Coddi” wow , poi-lya-ruch jibek udok suttaa. “Moskacho Sango” (drumsticks) give it that extra flavour.

    Cool Maria

    Viva Goa and Goan reciepies.

    Reply

  8. Mussels and curry are two of my favorite things in the world. All of your curry recipes always look and sound so delicious. Thanks for participating in the giveaway:)

    Reply

    • Hey Tina,

      Nice to see you back thanks a to dear do try them also if you ever come to India do let me know will surely call you for seafood my home.

      Love,
      Maria

      Reply

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