Goan Clam Curry
Briny clams simmered in a lightly spiced coconut curry with Goan flavors of red chili, coriander, and tamarind. It is comforting, coastal, and especially good with steamed rice for a simple seafood meal.
For 4 servings
- prep · ~7 min
Clean the clams well.
Scrub the clam shells under running water and rinse several times until no grit remains. Discard any clams that are cracked or stay open when tapped.
TIPA thorough wash keeps the curry clean and prevents sandy bites. - mix · ~4 min
Grind the coconut masala.
1.Add grated coconut, garlic, ginger, dried red chili, coriander seeds, cumin seeds, black peppercorns, turmeric powder, tamarind paste, and 0.5 cup water to a grinder.2.Grind to a smooth, thick paste.3.Add a splash more water if needed to keep the paste moving. - saute · ~8 min
Cook the onion and tomato.
1.Heat oil in a pot over medium heat.2.Add sliced onion and cook until soft and lightly golden, 4 to 5 minutes.3.Add chopped tomato and cook until softened, 2 to 3 minutes.TIPDo not brown the onion too much; the curry should stay bright and coastal in flavor. - simmer · ~5 min
Simmer the masala base.
Add the ground coconut masala to the pot and cook for 2 minutes, stirring often. Pour in the remaining 1 cup water and add salt, then bring to a gentle simmer.
- simmer · ~8 min
Cook the clams in the curry.
Add the cleaned clams, cover, and cook over medium heat for 6 to 8 minutes until the shells open and the curry turns flavorful and slightly briny. Stir once halfway through cooking.
TIPRemove and discard any clams that do not open after cooking. - serve · ~1 min
Serve the clam curry hot.
Taste and adjust the consistency with a small splash of water if needed. Serve hot with steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the scrubbed clams in salted water for 20 minutes first if they seem sandy, then rinse again before cooking.
- 2Grind the coconut masala very smooth so the curry coats the clam shells and tastes silky, not grainy.
- 3Keep the onion only lightly golden; deep browning can overpower the delicate clam sweetness.
- 4Once the clams go in, cook just until the shells open to avoid tough, chewy meat.
- 5Stir only once after adding the clams so the shells do not break and muddy the curry.
- 6Taste for salt at the end because the clams release natural salinity into the coconut gravy.
- 7This curry is best eaten fresh, but leftovers can be refrigerated for 1 day and reheated very gently.
Adapt it for your goals.
Mussel
Swap clams for mussels and keep the same masala for a similar coastal curry with a slightly sweeter shellfish flavor.
extra spicyExtra-spicy
Add 1 to 2 more dried red chilies or a pinch of extra black pepper for a hotter, more robust curry.
thin gravyThin-gravy
Increase the water slightly if you want a looser curry that's especially good for mixing into steamed rice.
coconut milkCoconut-milk
Use coconut milk in place of some water for a smoother, richer gravy with a softer spice edge.
Why this is on our healthy list.
Mineral-Rich Shellfish
Clams provide protein and naturally occurring minerals, making the curry nourishing while still feeling light.
Spice-Driven Flavor
Red chili, ginger, garlic, coriander, cumin, and pepper bring strong flavor without needing heavy amounts of fat.
Balanced Richness
Fresh coconut adds satisfying texture and richness, while tamarind keeps the curry bright rather than heavy.
Frequently asked questions
The shells should look scrubbed and the rinse water should no longer feel gritty. Discard cracked clams or any that stay open when tapped before cooking.
