Clam Curry

Even though not everyone is sold on their salty taste and soft and chewy texture, clams are some of the healthiest seafoods that you can eat. These tasty mollusks can be cooked in a variety of ways - steamed, baked, fried or just sauteed. They can also serve as appetizers or as the main dish. They are Low in Bad Fat, High in Good Fat, Rich in Iron, Rich in Vitamin B12 and Good Source of Lean Protein.
For my Sundays preparation for main course I made Clam Curry. This curry is simple and delicious. The ginger-garlic flavor along the Roasted Cumin in masala makes the Curry very tasty and it tastes still yumm after 3-4 hours of preparation. 

Ingredients:
200 Clam Medium Sized
Onion 1 big fine chops
1" Ginger fine chopped
3 tbsp for frying onions to caramel color

Masala Paste: Grind the following to fine paste
1 whole grated Coconut
15 Red chilli (Roasted)
5 Garlic flakes (Roasted)
10 pepper corn
1 Small Onion
1 big tbsp Coriander seeds (Roasted)
1 tbsp cumin seeds (Roasted)
1/4 tsp Fenugreek seeds (Roasted)
1 Tamarind small marble size

Method:

• Wash the Clam well to settle down most of the sand particles from it.

•  Add 2 cups of water, close the lid and set aside for cooking. When you see the shells are open completely switch off the burner and set aside.

•  Now add the ground masala Paste. Check if you need to add water to make the gravy consistent enough.

•  Set the Curry to boil, meanwhile add the chopped ginger and mix well.

•  When the curry is getting to boil well , add the fried onions and mix well. Switch off the flame and serve the curry along Rice/Roti/Idli/Dosa.

 Clam curry Along Boiled Rice Semai (Rice noodle,home made)

Padmashree Raikar

@ gHara javaN