20-Minute Coconut Goan Clam Curry (Tisreo)
- Sauté pan
- Serving bowl
INGREDIENTS
- 1 pound/450 grams clams, cleaned and scrubbed
- 1 small shallot, finely diced
- 1 tablespoon ginger-garlic paste
- 1 pinch salt
- 1 pinch ground turmeric
- 1 red finger chilli, finely sliced
- 1 tablespoon cilantro, finely chopped
- 3 tablespoons coconut, freshly grated
- 3 pieces dried kokum, about 3 grams each
INSTRUCTIONS
- Heat a medium sauté pan over medium heat. Add the shallot and cook until translucent, 2 to 3 minutes.
- Stir in the ginger-garlic paste and cook until the raw aroma disappears, about 1 minute. Add the sliced chilli and mix well.
- Season with salt and turmeric, stirring to coat evenly. Add the clams and toss to combine.
- Sprinkle in the cilantro and grated coconut, cover, and steam for 3 to 5 minutes, just until the shells open.
- Add the dried kokum and gently mix to distribute evenly. If the pan releases excess liquid, remove the clams and simmer the sauce for 1 to 2 minutes until slightly thickened, then return the clams to coat.
- Serve hot, garnished with extra sliced chili and cilantro.
FAQ
How can I make this clam curry if I cannot find amsol or kokum?
You can substitute with tamarind paste, lime juice, or even a splash of vinegar to provide the characteristic tang that balances the rich coconut flavor in this clam curry. Tamarind paste works best as it adds a mild fruity sourness similar to kokum. Soak a small amount of tamarind in warm water and strain before adding it to the pan toward the end of cooking. Lime juice is simpler but more acidic, so adjust quantity to taste.
Can I make this clam curry with frozen clams?
Yes, but it is important to thaw them completely before cooking. Rinse the clams under cold water to remove any grit or sand, and discard any that are cracked or do not close when tapped. Frozen clams will release more liquid during cooking, so you may need to reduce the sauce slightly to achieve the correct consistency. The cooking time may also be slightly shorter since thawed clams open faster than live clams.
What type of clams should I use?
For this clam curry, small clams such as littleneck clams, vongole, or Manila clams are ideal because they cook quickly and have a tender texture that complements the coconut and spices. Larger clams can be used but may require longer steaming, which can affect the sauce consistency. Fresh clams are preferred, but high-quality frozen clams work as well. Always check for freshness by ensuring shells are tightly closed or close when tapped. The type of clam you choose will influence the flavor profile slightly, but the richness of coconut, the heat from chili, and the tang from kokum or its substitute will remain the defining characteristics of this Goan clam curry.
Can I prepare this recipe ahead of time?
You can prepare this clam curry ahead of time, but it is best to store the sauce separately from the cooked clams if possible. The coconut sauce can be refrigerated for up to two days, and the clams can be cooked just before serving to avoid overcooking and losing their tender texture. Reheating should be gentle over low heat to prevent the coconut from curdling. If storing together, the clams will absorb more liquid, slightly changing the texture.
How can I make this clam curry spicier or milder?
For a spicier version, add extra red finger chili or a pinch of crushed red pepper flakes during the sautéing process. For a milder version, reduce the chili or remove the seeds before slicing. The curry’s balance between sweet coconut, tangy amsol, and gentle spices allows for flexibility, so adjusting heat does not compromise flavor. You can also pair this clam curry with neutral accompaniments like steamed rice or flatbreads, which help mellow the heat if desired, while still highlighting the authentic Goan coastal flavors.
Can I use coconut milk instead of grated coconut?
Use about 1/2 cup/120 ml of full-fat coconut milk and add it toward the end of cooking, after the clams have opened. Coconut milk will create a creamier, slightly thinner sauce compared to the natural thickness of grated coconut, but it still provides the characteristic sweetness and tropical flavor. If desired, you can also lightly toast the grated coconut beforehand to deepen the flavor and stir it into the coconut milk, preserving the authentic taste of this Goan clam curry.
What can I serve with clam curry?
Steamed white rice, brown rice, or even fragrant basmati rice, which helps absorb the rich coconut and tangy flavors. It can also be served with flatbreads like chapati, paratha, or naan to scoop up the curry. For a lighter accompaniment, a simple salad with cucumber, tomato, and lime complements the heat and richness of the curry.
