I dear love dear seafood. You bring upwards it, I similar it. Of course, the regular stuff.. non eels in addition to sea-urchin in addition to materials similar that. My woman parent lately posted a motion-picture demo of the clam in addition to spinach curry that she made. It made me in addition to therefore nostalgic in addition to I had such a craving for clams that I went to the fish market, got fresh clams in addition to spinach in addition to made it correct away. Clams mixed amongst Malbar spinach ( Waali) is a classic traditional konkani dish. The mere aroma of it volition teach out 1 drooling.. That on a bed of rice is sheer heaven! I had non bought for several years now. When I went to the fish marketplace I constitute these huge clams for a bang-up price. Needless to say, I was thrilled. I bought half-a-dozen in addition to cooked it for dinner correct away! Did I bask every bit.. Hmmm.. Yum, yum, yum!! Sometimes, happiness is inward the simplest things!
Servings: 4
Ingredients:
Clams: 6-7 if big, 30-40 if small.
Spinach: 1 bunch, cleaned in addition to chopped.
Freshly grated coconut: ii cups( 1/2 grated coconut)
Dried Red chillies: 4-6 ( adapt according to your spice level)
Tamarind: marble size
Haldi( turmeric powder): 1/2 tsp
Asofoetida( hing): pinch if powder( 1 tsp if solution).
Coconut oil: 1 tsp
Salt: to taste
Method:
Boil the clams amongst 1/4 loving cup H2O for 5-8 minutes or until the shells slightly opened upwards up. Remove the flesh, build clean it in addition to function on aside inward a bowl.
Drain the H2O used to boiling the clams to teach rid of whatever sand inward it.
Add this H2O to the shellfish inward a pot amongst the cleaned in addition to chopped spinach. Cook it on medium flaming until it is tender( 8-10mins). Keep aside.
Using a blender, grind together freshly grated coconut, reddish chillies, tamarind, niggling H2O in addition to haldi to a fine paste.
Add this to the pot containing the cooked clams in addition to spinach. Add tabular array salt in addition to asofoetida in addition to select it to a boil.
Turn off the flame. Drizzle a niggling raw kokosnoot fossil oil on top.
Serve hot amongst steamed rice/ idlis/bread/ roti.
Enjoy!
Cooking made easy:
While picking clams at the fish market, expect for ones whose shells are unopened. They are fresher.
Clams tin hold upwards opened without boiling,using a pairing knife. This for me is fourth dimension consuming. Boiling it for few minutes automatically opens the shells an is easier to handle.
Make certain that the clams are cleaned thoroughly non alone from sand in addition to dirt, but the flesh needs to hold upwards cleaned every bit well. Take off the dark gooey business office inward the flesh of the clams in addition to discard. If y'all don't create this y'all could terminate upwards amongst an upset stomach.
Cooking clams good likewise helps preclude an upset stomach.
Tip for good for y'all living:
Asofoetida or hing every bit it is known inward Bharat is a spice that has been traditionally used inward Indian cooking for hundreds of years now.It is the dried latex exuded from the tap rootage of Ferula, a perennial herb that is native to Iran, Transitional Islamic State of Afghanistan in addition to India. It has a rigid odour but when added to cooked dishes imparts a delicious aroma to the nutrient cooked.
It is likewise known every bit the nutrient of the gods in addition to rightly in addition to therefore every bit it is a bang-up digestive aid. It is used when cooking gassy vegetables in addition to lentils. It prevents bloating in addition to flatulence.
References:
http://en.m.wikipedia.org/wiki/Asafoetida
Food for thought:
Keep dear inward your heart. H5N1 life without it is similar a sunless garden when the flowers are dead.Oscar wilde