Sneha's Recipe: Clams

The Clams / Shimpies are called by various names like cockles, mussels, tisrya etc.

The theme for Fish Friday Foodies this month is "Bivalves", our Host is Stacy of Food Lust People Love. For this event made our traditional East Indian recipe which is delicious curry which can be enjoyed with rice or Handbreads (Apas) - East Indian.

Ingredients
50 Clams / Shimpies - washed, rinsed
1 Medium Onion - finely chopped
2 Dried Kashmiri Chillies
2 Dried Bedki Red chillies
5 Cloves Garlic
1/3 Cup Freshly Grated Coconut
½ Teaspoon Cumin Seeds
A Pinch of Turmeric powder
1 Small Ball of tamarind or as per taste
2 Tablespoons Oil

Method

In a pot add the washed and rinsed clams, add water to the level of the clams. Cover with a lid and let it come to a rolling boil. Switch of the flame.

The clams will open.

Let them cool and them remove the meat from them. Gently pour the stock taking care not shake the bottom which will have the fine pieces of shell ends. Keep this stock aside.

Soak the dried chillies and tamarind in seperate bowls in hot water for 15 to 20 minutes. Then grind it in a small blender, with the garlic, cumin seeds, turmeric powder and coconut to fine paste adding water to make a thick fine paste. Keep this a aside.

In a pot/kadai heat oil add the onion, sauté till it starts to change color

add the ground paste and wash the blender add that water, fry till oil starts to surface, now add the salt, tamarind juice

and the strained stock from the boiled clams and water just enough to make a thick gravy, bring this to a rolling boil, stir it. Cover with a lid and let it simmer till oil surfaces. Now add the clams and take one or two boils, taste for salt and sourness, adjust accordingly

let this simmer for 3 -4 minutes covered with a lid, after 4 minutes

your clam curry is ready.

Enjoy this with rice or Handbreads (Apas) - East Indian.
It makes a delicious meal.

Would also like to check this recipe

Clams/Shimpies in Coconut Gravy With Mini Steamed Rice Dumplings

Labels: Clams, Shimpies, East Indian, Curry ,Fish Friday, Seafood/Fish, Main course

Fish Friday Febraury 2021

Bacon Clam Chowder from Making Miracles
East Indian Clams/Shimpies Curry from Sneha's Recipe
Lemon Garlic Butter Baked Scallops and Shrimp from Food Lust People Love
Mussels with Leeks and Chilies from Karen's Kitchen Stories

The Mangaloreans call this mini steamed rice dumplings "Mutli".

The Clams / Shimpies are called by various names like cockles, mussels, tisrya etc.

This was on my to do list for a long time. When this theme for Fish Friday Foodies was given by our Host Camilla of Culinary Adventures with Camilla "Out of the Shell and Into the Pan", was so happy that at last this recipe will be done.
This is a lengthy and lightly spicy coconut gravy dish, but, worth the effort. It makes a delicious meal.

Clams / Shimpies requires a lot of washing and cleaning, since they are often filled with sand and dirt. Therefore it’s really important to clean them thoroughly & then place them in the freezer overnight or for at least an or two hour, so that they open their shells, then you can clean them properly before steaming/cooking them.

What I did, brought them from the market, soak them in a big bowl filled with water for 10 to 15 minutes and then rinse them 4 to 5 times in fresh water. Then store them in a container and kept it in the freezer overnight.

Then next day they had opened a little. Take each clam and remove the meat from one side into the other one. Discard the empty shell. If in case any of them are not open take a knife and carefully press on to one end of the clam and it will easily open.

See the beauties ..gems of the sea
Ingredients

70 to 80 Clams / Shimpies - washed, rinsed, sand and grit removed.

Retain only one shell (kerl) of each clam while discarding the other / empty one.

For the Gravy
To roast in a teaspoon of Oil

4 Bedki Red chillies

4 Kashmiri Red chillies
1 Tablespoon Coriander seeds
4 Black peppercorns
1 Teaspoon Cumin seeds

1/4 Teaspoon Mustard seeds

1/4 Teaspoon Turmeric powder

5 Grains Fenugreek seeds4 Cloves Garlic
1 Cup Freshly Grated coconut
1 Small Onion roughly chopped
1 Small Ball of tamarind or as per taste

1 Teaspoon Oil

Other Ingredients

3 Shallots - sliced

4 Cloves Garlic - smashed lightly

A Sprig Curry Leaves

1 Small Curry Spoon Oil

For the Mutli / Mini Steamed Rice Dumplings

1 Cup Idli Rawa - soaked
Salt to taste

Method
To make the Mini Steamed Rice Dumplings / Mutlis

Wash the idli rawa and soak it in water - till the level of rawa only for two to three hours.

Drain.

Grind it to a fine paste with salt to taste, using no water as far as possible.

The batter should be thick ( see pic)

Transfer the ground batter in a soft thin muslin cloth.

Steam it without lid.

Every 3 to 4 minutes, remove the cloth filled with batter and knead it, by folding the cloth. Then again place it to steam, remove and knead, till it forms a soft dough. It took total 7 - 8 minutes to be done. If your batter is watery then it may take more time.

Once slightly cooled take the warm dough out of the cloth, just lightly moisten your hands with water and knead it to a soft dough.

Make marble size balls and flatten them lightly into small circle and

press to make a little depression with you thumb.

Place them in steamer

with lid and steam for 15 mins after the first steam is released.

Allow them to sit for a while the gravy is getting ready.

To make the Gravy
Heat a pan with a teaspoon of oil and roast the following one by one – dry red chillies, sliced onion, coriander seeds, peppercorns, garlic, cumin,fenugreek , mustard seeds & grated coconut.