Goan Clam Curry with Ukda Tandul

Instructions

1. 1

   Clean the Clams

   • Place the clams in a large bowl of cold water with 1 tablespoon of salt (not listed in ingredients). Let them soak for 30-60 minutes to purge any sand.
   • After soaking, scrub the outside of each clam shell with a stiff brush under running water to remove any dirt or grit.
   • Discard any clams that are open and do not close when tapped, as they are not safe to eat.
2. 2

   Prepare the Masala Paste

   • In a blender or grinder, combine the grated coconut, dried Kashmiri red chilies, coriander seeds, cumin seeds, turmeric powder, ginger, and garlic.
   • Add about 1/4 cup of water, a little at a time, and grind to a smooth, thick paste. Set aside.
3. 3

   Sauté the Aromatics

   • Heat vegetable oil in a heavy-bottomed pot or kadai over medium heat.
   • Add the finely chopped onion and sauté for 6-8 minutes, until it becomes soft, translucent, and lightly golden.
4. 4

   Cook the Masala

   • Add the ground masala paste to the pot. Cook, stirring frequently, for 8-10 minutes until the raw smell disappears and you see oil separating from the masala at the edges.
   • Stir in the tamarind paste and mix well to combine.
   • Pour in the remaining 1.25 cups of water and add the salt. Stir everything together and bring the curry to a gentle boil.
5. 5

   Cook the Clams

   • Carefully add the cleaned clams to the simmering curry. Add the slit green chilies.
   • Cover the pot and cook for 5-7 minutes, or just until all the clam shells have opened. Gently shake the pot occasionally.
   • Do not overcook, as this will make the clams tough. Discard any clams that did not open during cooking.
6. 6

   Garnish and Serve

   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Serve the Goan Clam Curry immediately with hot steamed rice or traditional Goan pao (bread) to soak up the delicious gravy.