Goan Clam Curry
Goan Clam Curry, also known as Tisryache Tonak, is a traditional seafood dish from Goa made with fresh clams cooked in a coconut-based masala. This simple Goan curry is spicy, slightly tangy, and perfect with hot steamed rice.
Servings: 4 people
Equipment
- any pan or pot
Ingredients
- 500 grams clams (weight before cleaning)
For coconut masala
- 2 teaspoon oil
- 1 onion chopped
- 1 big garlic clove
- ½ inch ginger
- 1 cup coconut
- tamarind (small marble size)
For the tisri curry
- 1 onion chopped
- 2 tomatoes chopped
- 2 teaspoon garam masala powder add as per taste
- 1 teaspoon red chili powder
- Salt to taste
- 1 green chili slit
- ½ teaspoon turmeric
Instructions
- Heat 2 teaspoon of oil in a pan over medium heat. Add the onion and sauté until it is soft and translucent. Add garlic and ginger. Cook until the onions turn a light golden color.
- Add grated coconut and roast until golden and aromatic. Turn off the heat and let the mixture cool completely.
- Transfer the roasted mixture to a grinder. Add tamarind and grind to a smooth paste, adding a little water if needed.
- Heat 2 teaspoons of oil in the same pan. Add the chopped onion and sauté until golden.
- Add chopped tomato and cook until soft and mushy.
- Add cleaned clams, garam masala powder, red chili powder, turmeric, salt, and green chili. Add a little water and mix. Cover and cook for about 5 minutes.
- Add the ground coconut paste and mix well.
- Add water to adjust the curry consistency. Cover and cook for 2 minutes so the flavors combine well.
- Taste and adjust salt if needed. Garnish with fresh coriander leaves and serve hot with rice.
Video
Notes
- Clean the clams: Wash the Clams well to remove sand before cooking. This helps avoid a gritty curry.
- Do not overcook: Clams cook quickly, so avoid cooking them too long, or the meat can turn chewy.
- Adjust consistency: Add water gradually to control the gravy thickness. Tisryache Tonak is usually a medium-thick coconut curry.
- Balance tanginess: Taste before serving and adjust the sourness with tamarind, Kokum, or a little lemon juice if needed.