Submitted by :Avalon Inn Goa
Duration :45 minutes
Serve : 6
40 small clams (about 750 g)
3 medium onions, peeled and chopped fine
1 clove fresh garlic, peeled and crushed to a pulp
1 small knob fresh ginger, peeled and grated fine
1 tsp. red chilli powder
1/2 tsp. ground tumeric
1/2 tsp. whole cumin seeds
1 tsp. ground coriander
1 lime-sized ball of dried tamarind
1 fresh coconut, grated
- It is essential to clean the clams thoroughly and rid them of any sand held inside their shells. First, scrub them one at a time with a brush or a steel wool pad under running water. Put the clams in a bowl of cold water and leave them to soak for one hour during which time they may open slightly.
- Put the grated coconut into a blender, add 4 cups of water and grind on medium setting for 30 seconds. Transfer the coconut paste to a strainer and squeeze the paste, collecting the milk in a bowl.
- Dissolve the ball of dried tamarind in a half cup of water and soak. After 5 minutes, strain to remove the husks and pits.
- Heat 3 tbsp. cooking oil in a deep pot, add the chopped onion and stir. After 2 minutes, add the garlic and ginger. Stir for about a minute on medium heat. Add the chilli powder, tumeric, cumin seeds and coriander. Stir briefly. Now add the tamarind water, coconut milk and salt to taste.
- Cover the pot three-quarters of the way with a lid. Simmer gently for 20 minutes.
- Rinse and drain the clams three times over. Add them to the curry and simmer on high heat for 5 minutes. Now the shells will be wide open.
- This recipe makes 6 portions. Serve with steamed white rice and lemon wedges.
This Indo-Portuguese specialty calls for small, fresh clams, about 1 inch across. Known in Goa as Khubbe, the shells of the mollusks are decorated by Mother Nature with a pretty pattern of sunbeams ranging from black-and-white to streaks of dusky rose and tan. Visit your local seafood market to find good, fresh produce. If clams are unavailable, cockles and mussels can also be used.