Clams in Dynamite Masala

Serves 6-8

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

• 2-1/2 pounds clams

Masala:

• 1-1/2 cups frozen grated coconut, thawed
  
  
• 4 inch-piece cinnamon
• 1-1/2 teaspoons peppercorns
• 10 cardamom pods, cracked open
• 8 cloves
• 4 blades mace (optional)
• 1 teaspoon poppy seeds
  
  
• 2 tablespoons oil
• 1-1/2 teaspoons mustard seeds
• 1/4 teaspoon asafetida (hing)
• 4-5 sprigs fresh curry leaves, stripped
• 2 cups finely chopped onion
• 1 cup chopped tomatoes
• 2 tablespoons tomato paste
• 1/2 cup green mango, peeled, cut in 1/4 inch thick 2 inch long pieces - 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. Add 1-1/2 cups liquid. Mix well and add clams. Mix well, cover and bring 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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