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

Fried Green Mussel

Mussels are a widely available seafood with many health benefits. Mussels are a high protein food source. Mussels are also an excellent source of vitamin B12 and selenium, which is an essential micro-nutrient. Fried Green Mussels is a seafood delight for those who love having hot and spicy fried seafood. Mussels are very tasty and easy to cook.

Ingredients:
Green Mussels 100 no's (wash well, and cook in 6 cups water till the shells open. Remove the meat from shells and keep aside)
Red Chilli powder 6 tbsp 
1 tsp turmeric powder
Garlic-onion paste (grind to smooth paste -12 flakes of garlic  and 1 medium onion)
Corn flour 2 tbsp
Coconut oil for frying


Method: 

• Mix the mussel meat well in red chilli powder, turmeric powder, garlic-onion paste and add little of mussel stock while mixing the contents.
• Keep aside for 15 minutes.

•  Now deep fry the mussels under medium flame. When done serve along meals.

Padmashree Raikar

@ gHara javaN

Green Mussels Curry

Mussels are a type of clam, usually long and wedge shaped, which grow in the ocean, along the shoreline. The two most commonly eaten mussel types are blue mussels and green-lipped mussels. Mussels can be baked, fried, smoked, broiled or steamed. I love the mussel fry too. Mussels are a popular fast food menu item in many countries. They are a high protein food source. Their low fat content makes them potentially healthier than other protein sources. Mussels are low in calories, and also an excellent source of vitamin B12 and selenium, which is an essential micro-nutrient. Mussels are also good sources of other B vitamins (particularly folate), phosphorus, manganese and zinc. They are a very good source of omega-3 fatty acids and are considered an excellent seafood choice.
I tried making a gravy, this gravy when had after 4-5 hour of preparation tastes still yum. Try making this simple Konkani cuisine and I am sure you will love it :)

Ingredients:
Green Mussels- 50 number
1 fine chopped onion for tempering
3 tbsp coconut oil
Salt for taste

Masala paste: Grind the following to fine paste and keep aside
8 byadagi Red chilli (roasted)
6 small Red chilli (roasted)
1 tsp Turmeric powder 
1 small marble size tamarind
1 tbsp coriander seeds (roasted) 
1 tsp cumin seeds (roasted)
1/2 coconut grated (If coconut is small , you can use 1 full)

Method:

• Clean the mussels well and keep it for cooking in 2-3 cup of water. Cook it until the shells get open.

• Now remove the meat part from the shells and keep aside.

• Take a vessel, add the masala paste and add adequate amount of the cooked mussel stock if needed to adjust the thickness of curry. Do not add more liquid. (The stock liquid gives more flavor to the curry, rest stock you can either use for making a soup, which is indeed very nutrient or else can discard it)

• When the gravy is getting to boil well, add the fried onions and mix well. (Onion should be fried to a little caramel color)

• Now add the Mussel meat into the gravy and adjust the salt. Bring the gravy to one boil and then switch off the flame. Serve the Mussel curry along steam rice/Roti/Dosa. It is just yumm.. :)

 

Padmashree Raikar

@ gHara javaN