Goan Clam Curry
Goan Clam Curry
Fresh clams are the highlight of this incredibly rich curry. The clams are tender, briny, slightly chewy and coated in flavorful Indian spices.
Pin Recipe
Print Recipe
Ingredients
- 2 tablespoons ghee
- 2 large shallots or 4 small ones finely chopped
- 2 garlic cloves minced
- 1- inch knob ginger minced
Spices
- 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
Instructions
- 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.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!