Clams in a Red Goan Sauce (4)

Another version of this Goan speciality from Madhur Jaffrey’s ” Ultimate Curry Bible”. You can substitute small mussels or cockles for the clams, depending on what is available and your budget. Serve with rice.

Clams in a Red Goan Sauce (4)
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Clams in a Red Goan Sauce (4)
Print Recipe
  1. Scrub the shellfish and leave to soak in a bowl of water for an hour.
  2. To make the sauce pour the oil into a large wide lidded pan and set over a medium heat. When the oil is hot add the onions and stir and fry for about 5 minutes until translucent, reducing the heat if needed.
  3. Add the ginger and garlic and stir for a minute. Add the cayenne pepper, paprika, turmeric, cumin and coriander. Stir for 10 seconds then add 500 ml water together with the tamarind, salt and coconut milk.
  4. Stir and bring to a simmer then cover, reduce the heat to low and simmer gently for 20 minutes.
  5. Add the clams or other shellfish and bring to a simmer. Cover and simmer vigorously for about 5 minutes until all the clams have opened. Serve immediately with rice.
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