Goan Clams with Spicy Coconut and Kokum Masala.

There are times when old memories inspire you to create new ones. We want to do the exact same things we did as a kid but this time as an adult. One of the things I used to do with my dad every sunday was to go to the market and buy fresh fish/chicken. We then hand it over to mom who could be counted upon to whip up something delectable. This fine Sunday morning I decided to do the very same thing. So I took wifey dear along for company to the market and bought a couple of pounds of clams. The problem was I had to do the cooking myself. I certainly didn’t mind it and ended up with this delightfully enticing “Goan Clams with Spicy Coconut and Kokum Masala”.

Sunday Ritual !!

My family hails from a small town situated on the western coast of India. . This coastal region is well-known for the fresh seafood as well as the sumptuously spicy dishes that go along with it. So it may not be much of a surprise when I tell y’all that I loved seafood growing up. Duh!!! Thank you captain obvious!!!. In fact my family had a tradition of eating seafood and/or chicken for our Sunday lunch every week. So I had one more reason to look forward to what is obviously the best day of the week for everyone (LAUGHS!!!).

My dad used to wake up early Sunday morning to go to the market because he wanted the freshest seafood that he could lay his hands on. He was pretty particular in what he wanted too.. We came back home and handed over the hard-earned prize to mom to weave her magic wand. Coming back to the present we have recently come across a fish market which was just about a 5 minute car ride from our apartment.

This weekend both wifey and I were in the mood for seafood so just like those good ol days I woke up early and was in the market staring at the fresh fish (LAUGHS!!). Wifey’s eyes pretty much lit up when she saw the clams..Being the good husband that I am, I bought those clams (LAUGHS HARD!!!).

How to cook Clams

We came back home and without much ado we quickly washed the clams under tap water.

In a large pot add clams without adding any water.  Cover the pan and cook for about 5 to 10 minutes or until the clams open. Retain the water from clams. Discard the clams that don’t open.

How to make Spicy Coconut Masala

As far as the masala for the clams was concerned it was pretty much a no-brainer. I was going to make a coconut sauce for it just to pay homage to my home town. So the base of the sauce starts with roasting the onions and the shredded coconut with some cloves, cinnamon, dry red chili and a little bit of garlic. I turned off the heat once the onions and coconut are browned nicely. Blend this concoction into a fine paste with a little bit of water.

20-minute Goan Tisryache Sukhe.

After the sauce heats up in a medium sauce pan I am going to add coriander powder, red chili powder and most importantly a little malvani masala. It is a locally made spice blend wifey dear bought back from her last india trip. If y’all don’t have it then store bought garam masala will suffice. For the piece de resistance I also added a few kokum petals which gives the dish a uniquely tangy taste. This is a locally grown ingredient which is used extensively in Konkani cuisine. A little tomato paste can definitely be a decent substitute. Finally add the clams and let this delicious brew cook for about 4-5 minutes.

How to serve Malvani Coconut Clams

Traditionally it is served with amboli (crepe) or bhakari (flat bread)

Y’all can use any kind of bread to soak up all the delicious goodness and enjoy. I am going to dig in myself and then do what I used to do in those good ol days i.e. take a long nap after a fulfilling meal (LAUGHS!!!).

If you like this Goan Clams with Spicy Coconut and Kokum Masala recipe don’t forget to Pin it and follow us on PINTEREST

IF YOU LIKE THIS RECIPE, HERE ARE FEW MORE SIMILAR RECIPES FOR YOU TO TRY 

• Crispy Pan-fried Malvani Shrimp
• Malvani Shrimp Masala on a Crostini
• Cashew Chicken Masala – Konkan Special
• Shrimp Biryani
• Dry Shrimp Pulav – Sode Bhaat

If you are on Facebook I would love it if you Like my FACEBOOK page.

Did you make these Goan Clams with Spicy Coconut and Kokum Masala? Share a photo on INSTAGRAM at #samosastreet

Goan Clams with Spicy Coconut and Kokum Masala

Rahul

These spicy Coconut Clams are packed full of flavor and cook in less than 30 minutes. The red chiles and sweet coconut milk create the perfect sweet and spicy combination. The tanginess from kokum is the perfect icing on the cake.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Entree

Cuisine Indian

Servings 2

Ingredients

  

• 2 lbs Clams
• 1 Onion coarsely chopped
• 3 Garlic Pods
• 1 cup Grated Coconut
• 5 Cloves
• 5 Dry Red Chilies
• 2 small Cinnamon Sticks
• 7 Kokum/Garcinia Indica
• 2 tsp Coriander Powder
• ½ tsp Red Chilli Powder
• 2 tsp Malvani Masala OR Garam Masala

Instructions

 

• Wash the clams.
• Steam open the clams in a large pot without adding any water. Retain the water from clams. Discard the clams that don’t open.
• Add a little oil to a pan and roast the cloves, cinnamon as well as the dry red chilies. Add the garlic and saute till the raw smell vanishes. Then add the onions and cook till translucent. Finally add the coconut and roast on a low flame till golden brown.
• Blend the coconut-onion mixture into a fine paste using a little water.
• Heat oil in a saucepan on medium heat. Once the oil is hot, add the above paste and saute for 2-3 minutes.
• Mix in the coriander powder, red chili powder, malvani masala and kokum. Add water from the clams and allow to simmer.
• Finally add the cooked clams. Cover and cook for 4-5 minutes. Season with salt.
• Serve hot

Keyword coconut clams, goan clams, tisryache sukhe

Related posts:

Aromatic and Flavorful Oven Baked Coconut Shrimp Biryani Dry Prawns Pulao – Konkan Special Sode Bhaat.. Malvani Chicken Curry with Vade Masala Chicken on Toast Tender Cashew Chicken Masala – Konkan Special