Saturday, 14 May 2016

Dish #430 - Clam & Malabar Spinach curry

Clams, whether fresh or canned, have numerous health benefits. Being high in protein and low in fats, they are also great for those on a diet.
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.
Plus, you can pair them with different vegetables and grains to improve the taste as well as nutritive value. You can also cook this super food from the sea in a variety of ways by steaming, baking, frying them.
Here is a simple curry that I made using the basic Mangalorean Konkani ingredients.

Serves 4
Malabar Spinach or Vaali or Regular Spinach - 1 bunch - washed and cut along with stems (if tender)
Clams - 1 kg (clam meat will be approx 250 gms only)
Coconut - fresh/desiccated - grated - 1 cup
Tamarind - 1 small piece
Dry red chilly - roasted - 6
Water - 1 cup
Salt to taste
For seasoning
Coconut oil (for authentic Mangalore taste) or any other oil - 2 tsp
Garlic - 8 cloves - mashed partially with skin

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.
Grind together the coconut, tamarind, red chilly and salt along with 1 cup water to a smooth thick paste.
Take a large vessel, add the ground paste, if its too thick you can add 1 cup of water, mix well, now add the chopped Malabar spinach/Vaali and the clams along with shell, mix well , add salt if required and bring to boil. The spinach will boil in max 7-8 minutes. Now take a seasoning pan, add oil, keep on low heat, fry the garlic till golden brown and pour over the gravy.
Mix well, and switch off the heat.
Serve hot with red rice or white rice.

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