Suneeta's Indian Cuisine

RECIPE OF THE MONTH

CLAMS IN DYNAMITE MASALA

Serves 6 - 8

RECIPE OF THE MONTH

Clams known along the Konkan coast (west) as teesri are abundant and usually prepared with a spicy coconut masala. This fiery recipe is not for the faint of heart.

2 – 2 ½ pounds clams
Masala:
1½ cups frozen grated coconut, thawed
4 inch-piece cinnamon
1½ teaspoons peppercorns
10 cardamom pods, cracked open
8 cloves
4 blades mace (optional)
1 teaspoon poppy seeds
2 tablespoons oil
1½ teaspoons mustard seeds
¼ teaspoon asafoetida (hing)
4-5 sprigs fresh curry leaves, stripped
2 cups finely chopped onion
1 cup chopped tomatoes
2 tablespoons tomato paste
½ cup green mango, cut in ½ inch cubes - see note
3- 4 tablespoons tamarind puree
1 teaspoon salt or to taste


1. Scrub clams and remove any visible beards. In a large pot bring 8 cups of water to a boil. Add clams and cover. Cook 3-4 minutes or until clams begin to open. Remove from heat and leave covered for 5 minutes. Remove all opened clams and set aside. Discard any unopened clams. Strain liquid through a paper coffee filter and set aside.

2. In a skillet, toast coconut over medium heat, stirring gently continously, until aromatic and golden. Transfer from skillet to a blender.

3. In the same skillet, toast cinnnamon, peppercorns, cardamom, cloves, mace and poppy seeds over medium heat, until aromatic and slightly darker in color, about 2-3 minutes. Remove and grind to a powder in a spice grinder. Add powdwerd spices to coconut in blender. Add ½ cup reserved clam liquid. Blend to a smooth paste, adding more liquid as necessary, to make a smooth paste.

4. In a deep skillet, heat oil over high heat until a couple of mustard seeds thrown in start to sputter. Add all the mustard seeds and cover quickly. When the seeds stop popping, in a few seconds, uncover, reduce heat to medium and add asafetida and curry leaves. Reduce heat to medium high and add onions. Sauté until golden, about 6 – 8 minutes.

5. Add tomatoes, reduce heat to medium, cover and cook until tomatoes are soft, about 5 minutes.

6. Add coconut masala and cook, stirring briskly and adding spoonfuls of reserved liquid, for about 5 minutes, or until masala comes together in a thick mass.

7. Stir in tomato paste. Add mango and mix well. Add 1 ½ cups clam liquid. Mix. Cover and bring to a gentle boil.

8. Add add clams and tamarind. Mix well, cover and return to a gentle boil. Reduce heat to medium – low and cook about 2 minutes. Remove from heat serve hot with an Indian bread.

Note: Green mango is sour and in India is seasonal, available only at the beginning of the mango season in early summer. A much prized ingredient, it is used in street foods and cooked with seafood, dals and vegetables. It adds a unique tartness and texture to dishes. In the US it is available almost year round in Asian stores.

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CLAMS IN DYNAMITE MASALA

2 – 2 ½ pounds clams
Masala:
1½ cups frozen grated coconut, thawed
4 inch-piece cinnamon
1½ teaspoons peppercorns
10 cardamom pods, cracked open
8 cloves
4 blades mace (optional)
1 teaspoon poppy seeds
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MEMBER OF

ATPC Asia HCG

Hello Suneeta!!!

I wanted to write and say how much I enjoyed your curry workshop last night at In Good Taste in Portland. It was FANTASTIC!! I have a much richer understanding of Indian spices, regional differences and cooking techniquies. I am very excited to try more dishes at home. The historical information added a real richness to the class.I would love a class on a traditional Indian meal start to finish.

Thank you very much.
Sincerely,
Lisa Thum (former Houston resident)

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