Goan Tisrya Clam Curry Coconut Goa Shellfish Traditional

Ingredients

• 500g fresh clams (tisrya) — scrubbed clean, soaked in salted water 1 hour to purge sand, rinsed
• For coconut curry:
• 1 cup freshly grated coconut
• 4 dried red chillies
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric
• 4 garlic cloves
• 1 marble-sized ball tamarind — soaked in 2 tbsp warm water
• 1 small onion — finely sliced
• 1 tbsp coconut oil
• Salt

Method

1. Extract juice from soaked tamarind.
2. Blend grated coconut, red chillies, coriander seeds, cumin, turmeric and garlic with 1/3 cup water into a very smooth thick paste.
3. Heat 1 tbsp coconut oil in a pot. Add finely sliced onion.
4. Cook on medium 4 minutes until softened.
5. Add the coconut paste and tamarind juice. Add 1/2 cup water. Bring to a simmer.
6. Add the rinsed clams. Cover.
7. Cook on medium heat for 6 to 8 minutes until all the clams have opened.
8. Discard any clams that do not open.
9. Season with salt. Serve immediately with steamed rice — clam curry waits for no one.