Goan Curried Clams
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
56
Sourness
32
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 medium
Onion1.5 tbsps
Vegetable Oil2 tsps
Paprika1 tsp
Ground Cumin1 tsp
Cayenne1 tsp
Coarse Salt (to taste)1 tbsp
Lime (fresh)2 tbsps
Cilantro Leaves (chopped fresh)Directions:
1
Finely chop onion and scrub clams In a 5- to 6-quart heavy kettle heat oil over moderate heat until hot but not smoking and cook onion and gingerroot, stirring occasionally, until lightly browned, 5 to 6 minutes
2
Add spices and salt and cook, stirring, until fragrant, about 1 minute
3
Add coconut milk and bring to a gentle boil
4
Add clams and boil mixture gently, covered, stirring occasionally, until clams are opened, 6 to 8 minutes
5
(Discard any unopened clams
6
) Serve clams in bowls with cooking liquid and sprinkle with lime juice, cilantro, and grated coconut
7
Finely chop onion and scrub clams In a 5- to 6-quart heavy kettle heat oil over moderate heat until hot but not smoking and cook onion and gingerroot, stirring occasionally, until lightly browned, 5 to 6 minutes
8
Add spices and salt and cook, stirring, until fragrant, about 1 minute
9
Add coconut milk and bring to a gentle boil
10
Add clams and boil mixture gently, covered, stirring occasionally, until clams are opened, 6 to 8 minutes
11
(Discard any unopened clams
12
) Serve clams in bowls with cooking liquid and sprinkle with lime juice, cilantro, and grated coconut