Love seafood and Indian cooking? This hearty, creamy Goan curry clams recipe shows off the freshest of clams with a pungent splash of flavorful spices. Adapted from Epicurious and Tamar Haspel.
Course Entree
Cuisine Indian
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
Servings 2servings
Calories 462kcal
Author Stephanie Stiavetti
Ingredients
2teaspoonsolive oil
1wholeonionchopped
1tablespoongrated fresh ginger
2teaspoonspaprika
1teaspoonground coriander
1teaspooncumin
1/2teaspooncayenne pepper
3/4cupcoconut milk
1/2cupwater
1 1/2cupschopped clams – use fresh clams for best results!
Lemon juiceto taste
Saltto taste
Brown sugarto taste
Chopped cilantrofor garnish
Instructions
In a saucepan big enough to hold all the ingredients, heat the oil over medium heat. Add the onion, and sauté until it’s wilted and beginning to brown, about 8-10 minutes.
Add the ginger and spices, and continue cooking another minute or two.
Add the coconut milk, water, and clams, and cook just until everything’s heated through. Correct the seasoning with lemon juice, salt, and brown sugar. You’ll probably need all three, but the amounts depend on your taste. Serve over rice, garnished with the cilantro.