Clams are eaten more in the coastal regions of India, especially in the Konkan, Kerala,Bengal and Karnataka regions. In the south western coast of India, also known as the Konkan region, Clams are used to cook curries and side dishes, like Tisaryachi Ekshipi , which is clams with one shell on. I have prepared one of the Konkani recipe:spring onions clams curry! For curry: serves 4 Ingredients: 4-5 sticks of spring onions Cleaned Clams 1 spoon of coconut oil Masala: 1/2 cup Grated coconut 5-6red chillies( according to taste) Lemon size tamarind pulp 1/2 spoon turmeric 1/2 sliced onion 1 whole spoon of coriander seeds Salt to taste Method of preparation: Clean the clams set it aside. In a pan add coconut oil, white part of spring onions and sauté it, add cleaned clams to it and cover it with lid for a min. ...
Fine dining at home!