THE WAY WE EAT
With the official end of the monsoon season fishing boats are back in the water and seafood is again on the menu in homes. One of my favorites are clams, and having grown up in Mumbai where we usually had a Goan cook, I am partial to spicy Goan seafood dishes. My parents relied on the cook’s ability to produce excellent western style dishes – since most cooks from Goa had worked in 5-star hotel kitchens and in upscale British clubs. I much prefered the cook’s indigenous food, redolent with red chiles, garlic and vinegar pastes.
This recipe reminds me of my childhood when I would peck at my meal while eating with my parents and when we arose from the table. I would sneak into the kitchen and beg for some of the spicy fare the cook had prepared for the staff. It is still a favorite recipe, and fortunately my husband too enjoys it as much. Serve it with a plain dal and a simple vegetable and it is a meal fit for a king.
CLAMS IN DYNAMITE MASALA
2 – 2 ½ pounds clams
1½ cups frozen grated coconut, thawed
4 inch-piece cinnamon
1½ teaspoons peppercorns
10 cardamom pods, cracked open
4 blades mace (optional)
1 teaspoon poppy seeds
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.
Lisa Thum (former Houston resident)