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Clams

Clams Stir-Fry
(Teesrya Koshimbiri)

Clams

Clams cooked and tossed in a mix of sauteed onions, grated coconut and lots of fresh coriander. A very light and simple dish. A delicacy in itself.


Indian Seafood & Fish Recipes

Change Number of Servings To:

Serves: 4 
Cooking time (approx.):  minutes
Style: Indian Non-Vegetarian (Gomantak)


3  cups(s) clams washed and cleaned
½  teaspoon(s) turmeric powder
2  large onion(s) chopped
2  garlic flake(s) crushed
1  teaspoon(s) cumin seeds
4  green chillies finely chopped
1  tomato(es) chopped
1  cup(s) grated coconut
½  teaspoon(s) garam masala (hot spice mix) (optional)
1  cup(s) chopped coriander leaves
2  tablespoon(s) oil
salt to taste

  1. In a pot, combine water, clams and salt. Bring to a boil and cook on medium heat for about 15  minutes or till the shells have split open and the clams are tender. Strain and separate the shells retaining the one with the clam and discarding the empty one. Keep aside.
  2. Heat the oil in a pan and crackle the cumin seeds. Add the green chillies, garlic and onions. Saute till the onions are transparent. Do not let the onions brown even a little. Add the turmeric powder and mix well. Then add the tomato pieces anf stir-fry briefly.
  3. Add the clams, grated coconut and chopped coriander leaves. Mix well and add salt. Stir-fry briefly on high heat for 2 minutes. Sprinkle the garam masala (optional). Cover and cook on low heat for about 4  minutes.

    TIPS:

  • Fresh clams may need to be repeated and thoroughly washed till all the sand has gone off.
  • Discard the clams which have not opened after cooking them.

Serve hot: with boiled rice and / or Deep Fried Savory Buns (Vade) accompanied with a tall glass of chilled Appetizing Kokum in Yoghurt (Quick Sol Kadi)

 
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