Clams With Spinach

Traditional Mangalorean Clams With Spinach

Another traditional recipe that I miss which was a frequent dish in our house at least twice a month.  Every house had a chapra (frame) of basale (spinach)  growing in their garden and we could pluck it anytime we wanted to cook it.  Fresh and green and oh so delicious.  Cooked with fresh clams and freshly ground coconut and other condiments, this is a lip smacking, simple delight.

The Recipe:

500 gms of Indian spinach or basale, cut into finger sized pieces discarding the tough stems; 1/2 cup Indian Dhal (Tur dhal or yellow lentils); 1 kg  clams; salt to taste.

Masala:  Grind 1/4 cup grated coconut; 3 tsp coriander seeds; 1/4 tsp mustard; 2 pinch cumin seeds; 6 black pepper corns; 1/4 tsp turmeric powder; 4 flakes of garlic; 1 tsp chilli powder; 1 onion.  Consistency should be a thick, smooth paste.

Seasoning:  1 sprig curry leaves; 1/4 tsp mustard; 2 flakes crushed garlic; 1 tbsp oil.

Wash clams in running water till all the grit and sand is removed and water is clear.

Pressure cook the spinach and dhal with 250 ml water for 7 minutes.  Remove from stove. Open the cooker after 10 minutes cooling time and stir in the masala.  Return to the stove and add the clams.  They will open out within minutes.  Simmer for 3 minutes.  Add salt to taste.  Remove from stove and keep hot.

Heat oil in a shallow pan.  Add mustard and when it spurts, add the curry leaves.  Stir for a couple of minutes and then add the crushed garlic.  Fry till garlic is golden brown.  Pour it over the cooked Spinach and Clams  and serve hot with plain rice and home made mango pickle.

NB:  Can use prawns instead of clams.

Spicy Mangalorean Clams

Shellfish Divine

This was one of my favourite dishes as a child back in Mangalore.  Every time we visited our grandparents in Kundapoor, we would contrive and look forward to going to the river to pick clams (shellfish) and have a rip roaring time doing so.  Once, we slipped away in the rain and used our umbrellas to collect the shellfish and were so engrossed in our endeavours that we failed to notice the tide had crept in and there we were stranded in the middle of the river.  The boatmen came to our rescue and I still remember the whacking we got.  Nothing could dim our enjoyment of this delicious dish and I urge you to try it too.

The Recipe:

100 shellfish (Molee in Kannada)- wash in running water till all the sand is removed.  Previously we used a foot knife (mettu kathi in Kannada) on which we sat and expertly cut the cockles in half, discarding the empty shells.  Nowadays, I just boil them whole in 1/4 cup water for one minute and wait for them to open, retaining the half with the shellfish.

For Masala: 10 red chillies or to taste; 1/4 tsp mustard seeds; 1 dsp corriander seeds; 1 pinch jeera seeds (cumin); 1/2 tsp khus- khus (poppy seeds); 6 pepper corns; 3 cloves garlic; 1 onion; 1/4 tsp turmeric powder; 3 tbsp grated coconut (fresh or dry- use whatever's available).   Roast the dry ingredients in a pan  on medium heat till crisp; cool and grind with 1/8 cup water to form a thick paste.

For Seasoning:  1 medium onion, sliced fine; 2 sprigs curry leaves; oil for seasoning.  Heat oil and throw in the curry leaves.  Fry for a minute or two.  Add the onions and fry on medium heat till golden brown.  Keep aside until required.

Add masala to boiled shellfish and simmer three minutes.  Stir in the seasoning and remove from fire.  Serve hot with white rice and dhall.  This is one of the most delicious meals one can ever have.

NB:  Instead of cockles  crabs or prawns and potatoes could be used.  Equally delicious.

There's nothing like traditional food to tickle the palate.