Friday, September 21, 2012

Clams in Dry Masala

Every week a local fisherman comes to the farmers' market. They have whatever they catch the previous day.

This being the East Coast, they always have clams which the CC never fully appreciated before living out here. Now, they are the most purchased weekly item (after tomatoes, of course!)

There are two classics that the CC makes often — spaghetti with clams and asari gohan (あさりご飯).

This recipe is from the Konkan region in India. It's quite straightforward, and it's in the sukke style (as in it's a dry dish.)


2 dozen clams
1 small onion (diced fine)
1 sprig curry leaves
1/2 cup fresh/frozen coconut
2-3 pieces of tamarind

1/2 tsp turmeric
1 tsp chilli powder (or more)



First soak the tamarind pieces in 1/2 cup of boiling water. Set aside for 15 minutes or so. When done, mash the tamarind with your hands (the water should've cooled down.) Pass through a fine sieve and retain the liquid. Toss in the turmeric, chilli powder and salt into the liquid and mix thoroughly. Make sure you don't get lumps of turmeric and/or chilli powder. You need to make sure they mix thoroughly.

In a small pot, heat the oil. When it shimmers, fry the onions until they are translucent. Add the curry leaves and fry for a bit. Add the coconut and fry for a minute. Add the clams and fry for a bit. Toss in the tamarind liquid (which has the spices mixed in.)

Cook uncovered until the clams open. Serve immediately with rice.

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