Shinane Sukhem

Instructions

1. 1

   Clean the Clams

   • Submerge the clams in a large bowl of cold, salted water for 30-60 minutes. This process helps them purge any sand or grit from inside their shells.
   • After soaking, scrub the outside of each shell with a stiff brush under running water to remove any external dirt or barnacles.
   • Rinse thoroughly and set aside. Discard any clams that are open and do not close when tapped.
2. 2

   Prepare the Coconut Masala Paste

   • In a grinder or small blender, combine the grated coconut, coriander seeds, ginger, garlic, turmeric powder, Kashmiri red chilli powder, and tamarind paste.
   • Grind to a coarse paste. Add 1-2 tablespoons of water only if needed to help the ingredients blend smoothly.
3. 3

   Sauté the Aromatics and Masala

   • Heat the coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onions and sauté for 6-8 minutes until they become soft, translucent, and lightly golden.
   • Add the ground coconut masala paste to the pan. Stir-fry for 4-5 minutes, stirring continuously, until the raw aroma disappears and the masala becomes fragrant.
4. 4

   Cook the Clams

   • Add the cleaned clams to the pan along with the slit green chilies, jaggery, salt, and 1/4 cup of water.
   • Gently stir everything together to ensure the clams are well-coated with the masala.
   • Cover the pan with a tight-fitting lid and cook on medium-high heat for 7-10 minutes, shaking the pan occasionally.
   • The clams are cooked once their shells have opened. Do not overcook, as they will become tough.
5. 5

   Garnish and Serve

   • Once cooked, turn off the heat. Carefully discard any clams that have not opened.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with steamed rice or traditional Goan bread (pao).