Khubbo Ani Waali Randayi ( Clams As Well As Spinach Curried Inwards Spicy Coconut-Based Sauce)

I dear love dear seafood. You advert it, I similar it. Of course, the regular stuff.. non eels as well as sea-urchin as well as materials similar that. My woman raise late posted a motion-picture present of the clam as well as spinach curry that she made. It made me as well as then nostalgic as well as I had such a craving for clams that I went to the fish market, got fresh clams as well as spinach as well as made it correct away. Clams mixed amongst Malbar spinach ( Waali) is a classic traditional konkani dish. The mere aroma of it volition larn out i 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 bully price. Needless to say, I was thrilled. I bought half-a-dozen as well as cooked it for dinner correct away! Did I savour every bit.. Hmmm.. Yum, yum, yum!! Sometimes, happiness is inwards the simplest things!

Servings: 4

Ingredients:

Clams: 6-7 if big, 30-40 if small.
Spinach: i bunch, cleaned as well as chopped.
Freshly grated coconut: two 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 upward up. Remove the flesh, build clean it as well as run along aside inwards a bowl.

Drain the H2O used to boiling the clams to larn rid of whatsoever sand inwards it.

Add this H2O to the shellfish inwards a pot amongst the cleaned as well as chopped spinach. Cook it on medium flaming until it is tender( 8-10mins). Keep aside.

Using a blender, grind together freshly grated coconut, carmine chillies, tamarind, picayune H2O as well as haldi to a fine paste.

Add this to the pot containing the cooked clams as well as spinach. Add common salt as well as asofoetida as well as convey it to a boil.

Turn off the flame. Drizzle a picayune 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, await for ones whose shells are unopened. They are fresher.

Clams tin last 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 solely from sand as well as dirt, but the flesh needs to last cleaned every bit well. Take off the dark gooey role inwards the flesh of the clams as well as discard. If you lot don't create this you lot could destination upward amongst an upset stomach.

Cooking clams good likewise helps preclude an upset stomach.

Tip for salubrious living:

Asofoetida or hing every bit it is known inwards Republic of Republic of India is a spice that has been traditionally used inwards Indian cooking for hundreds of years now.It is the dried latex exuded from the tap origin of Ferula, a perennial herb that is native to Iran, Transitional Islamic State of Afghanistan as well as India. It has a rigid scent 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 as well as rightly as well as then every bit it is a bully digestive aid. It is used when cooking gassy vegetables as well as lentils. It prevents bloating as well as flatulence.

References:
http://en.m.wikipedia.org/wiki/Asafoetida

Food for thought:

Keep dear inwards your heart. Influenza A virus subtype H5N1 life without it is similar a sunless garden when the flowers are dead.Oscar wilde