Here is a very popular sea-food dish from the coastal region, made from Clams.
This is the Mangalorean style dish called "Marwai Sukka" or "Clams in Dry Masala".
If you are getting tired of eating oily fish each week to meet recommendations of Omega-3 fatty acids, add clams to your recipe rotation a few times a month. Clams contains more Omega-3 fatty acids compared to other seafood.
Clams are surprisingly high in iron.Some individuals, especially women, have a difficult time getting enough iron each day, resulting in anemia if not treated. If you suffer from low iron, eating clams occasionally will help maintain your iron stores.Clams are also a good source of phosphorus, potassium, zinc, copper, manganese and selenium.Clams qualify as a lean protein and have more than 20 grams of protein and less than two grams of fat in a three-ounce serving. It makes nutritional sense to choose clam chowder over cream of chicken soup!
So try making this easy dish at home.
Clams - 1 kg
Onion chopped - 1
Garlic - 5 cloves
Dry Red chilly - 5
Coriander seeds - 2 tbsp
Jeera or Cumin seeds - 1 tbsp
Methi or fenugreek seeds - 1 tsp
Peppercorns - 5
Turmeric - 1 tsp
Salt to taste
Grated/Desiccated coconut - 1/2 cup
Tamarind pulp - 2 tbsp
Oil - 1 tsp
Wash the clams well and put them in a pot or big vessel full of water along with some salt, and boil for 10 minutes or until the clams begin to open.
Drain under running cold water. Now separate the clams into halves and keep the side which has the clam meat and discard the empty shell.Take a pan, dry roast garlic, red chilly and the whole spices for about 5 minutes. Now allow to cool for sometime.
Now grind the roasted ingredients along with the raw onion, grated coconut, turmeric and tamarind pulp to a smooth but thick paste. Use as little water as possible.
Now take a heavy bottomed pan, add oil, fry the ground paste for 5 minutes till the oil begins to separate. Add the clams and mix well.
Serve hot with rice and fish curry or rice and dal or sambhar/rasam.