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A delightful coastal curry from Goa featuring tender clams cooked in a fragrant, tangy coconut masala. This authentic recipe brings the flavors of the Konkan coast to your kitchen, perfect with steamed rice.
For 4 servings
Clean the Clams
Prepare the Masala Paste
Sauté the Aromatics
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A delightful coastal curry from Goa featuring tender clams cooked in a fragrant, tangy coconut masala. This authentic recipe brings the flavors of the Konkan coast to your kitchen, perfect with steamed rice.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 350.47 calories per serving with 21.53g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Cook the Clams
Garnish and Serve
Kokum can be used instead of tamarind for a more traditional Goan tang. Use 3-4 dried kokum petals, soaked in warm water, and add them with the water.
This same masala base works wonderfully with prawns or firm white fish like kingfish (surmai) or pomfret. Adjust cooking time accordingly.
For a milder curry, deseed the Kashmiri red chilies before grinding. For a spicier version, add 1-2 spicier dried red chilies like Guntur or Byadgi along with the Kashmiri chilies.
Clams are an excellent source of high-quality, low-fat protein, which is essential for muscle repair, growth, and overall body function.
This dish is rich in iron, a vital mineral that helps in the formation of red blood cells and prevents anemia, boosting energy levels.
Spices like turmeric (containing curcumin), ginger, and garlic are known for their powerful anti-inflammatory and antioxidant effects, which can help reduce inflammation in the body.
Clams are a good source of zinc and vitamin C, both of which play a crucial role in supporting a healthy immune system.
A single serving of Goan Clam Curry (about 1 cup) contains approximately 350-400 calories. The exact count depends on the amount of coconut and oil used.
Yes, it can be a healthy dish. Clams are a great source of lean protein, iron, and vitamin B12. The spices like turmeric and ginger have anti-inflammatory properties. To make it healthier, use a moderate amount of coconut and oil.
While fresh clams are highly recommended for the best flavor and texture, you can use canned clams. If using canned, drain them and add them to the curry in the last 2 minutes of cooking, just to heat them through. Do not overcook them.
Any clams that do not open after cooking should be discarded immediately. They were likely not alive before cooking and are unsafe to eat.
Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop. Note that the texture of the clams may become slightly tougher upon reheating.