Showing posts with label Shimpies. Show all posts
Showing posts with label Shimpies. Show all posts
Showing posts with label Shimpies. Show all posts
Showing posts with label Shimpies. Show all posts

East Indian Clams / Shimpies Curry#FishFriday

The Clams / Shimpies are called by various names like cockles, mussels, tisrya etc.

The theme for Fish Friday Foodies this month is "Bivalves", our Host is Stacy of Food Lust People Love. For this event made our traditional East Indian recipe which is delicious curry which can be enjoyed with rice or Handbreads (Apas) - East Indian.

Ingredients
50 Clams / Shimpies - washed, rinsed
1 Medium Onion - finely chopped
2 Dried Kashmiri Chillies
2 Dried Bedki Red chillies
5 Cloves Garlic
1/3 Cup Freshly Grated Coconut
½ Teaspoon Cumin Seeds
A Pinch of Turmeric powder
1 Small Ball of tamarind or as per taste
2 Tablespoons Oil

Method
In a pot add the washed and rinsed clams, add water to the level of the clams. Cover with a lid and let it come to a rolling boil. Switch of the flame. 
The clams will open. 
Let them cool and them remove the meat from them. Gently pour the stock taking care not shake the bottom which will have the fine pieces of shell ends. Keep this stock aside.
Soak the dried chillies and tamarind in seperate bowls in hot water for 15 to 20 minutes. Then grind it in a small blender, with the garlic, cumin seeds, turmeric powder and coconut to fine paste adding water to make a thick fine paste. Keep this a aside.
In a pot/kadai heat oil add the onion, sauté till it starts to change color
add the ground paste and wash the blender add that water, fry till oil starts to surface, now add the salt, tamarind juice 
and the strained stock from the boiled clams and water just enough to make a thick gravy, bring this to a rolling boil, stir it. Cover with a lid and let it simmer till oil surfaces. Now add the clams and take one or two boils, taste for salt and sourness, adjust accordingly
let this simmer for 3 -4 minutes covered with a lid, after 4 minutes 
your clam curry is ready.
Enjoy this with rice or Handbreads (Apas) - East Indian.
It makes a delicious meal.
Would also like to check this recipe 

Labels: Clams, Shimpies, East Indian, Curry ,Fish Friday, Seafood/Fish, Main course
Fish Friday Febraury 2021  

Continue Reading
3 comments
Share:

Clams / Shimpies in Coconut Gravy With Mini Steamed Rice Dumplings #FishFriday

The Mangaloreans call this mini steamed rice dumplings "Mutli".
The  Clams / Shimpies are called by various names like cockles, mussels, tisrya etc.

This was on my to do list for a long time. When this theme for Fish Friday Foodies was given by our Host Camilla of Culinary Adventures with Camilla "Out of the Shell and Into the Pan", was so happy that at last this recipe will be done.
This is a lengthy and lightly spicy coconut gravy dish, but, worth the effort. It makes a delicious meal.

Clams / Shimpies  requires a lot of washing and cleaning, since they are  often filled with sand and dirt.  Therefore  it’s really important to clean them thoroughly & then place them in the freezer overnight or  for at least an or two  hour, so that they open their shells,  then you can clean them properly before steaming/cooking them.   

What I did, brought them from the market,  soak them in a big bowl filled with water for 10 to 15 minutes and  then rinse  them  4 to 5 times in fresh water. Then store them in a container and kept it in the freezer overnight.  
Then next day they had opened a little.  Take each clam and remove the meat from one side into the other one.  Discard the empty shell.  If in case any of them are not open take a knife and carefully press on to one end of the clam and it will easily open.
 See the beauties ..gems of the sea
Ingredients
70  to 80 Clams / Shimpies - washed,  rinsed, sand and grit removed. 
Retain only one shell (kerl) of each clam while discarding the other / empty one.
For the Gravy
To roast in a teaspoon of Oil

4 Bedki  Red chillies 
4 Kashmiri  Red chillies 
1 Tablespoon Coriander seeds
4  Black peppercorns
1 Teaspoon  Cumin seeds
1/4  Teaspoon  Mustard seeds
1/4 Teaspoon Turmeric powder
5 Grains Fenugreek seeds4 Cloves Garlic
1 Cup Freshly Grated coconut 
1 Small Onion roughly chopped
1 Small Ball of tamarind or as per taste
1 Teaspoon Oil
Other Ingredients
3  Shallots - sliced
4 Cloves Garlic - smashed lightly
A Sprig Curry Leaves
1 Small Curry Spoon Oil

For the Mutli /  Mini Steamed Rice Dumplings

1 Cup Idli Rawa - soaked
Salt to taste

Method
To make the  Mini Steamed Rice Dumplings /
 Mutlis
Wash the idli rawa and soak it  in water  - till the level of rawa only for two  to three hours. 
 Drain.
Grind it  to a fine paste with salt to taste, using no water as far as possible. 
The batter should be thick ( see pic) 
Transfer the ground batter  in a soft  thin muslin cloth. 
Steam it without lid. 
Every 3 to 4 minutes, remove the cloth filled with batter and knead it, by folding the cloth. Then again place it to steam, remove and knead,  till it forms a soft dough.  It took total 7 - 8 minutes to be done.  If your batter is watery then it may take more time.
Once slightly cooled take the warm dough out of the cloth,  just lightly moisten your hands with water and knead it to a soft dough.
Make marble size balls and flatten them lightly into small circle and 
press to make a little depression with you thumb. 
Place them in steamer 
with lid and steam for 15 mins after the first steam is released.  
Allow them to sit for a while the gravy is getting ready.


To make the Gravy

Heat a pan  with a teaspoon of oil and roast the following one by one – dry red chillies, sliced onion, coriander seeds, peppercorns, garlic, cumin,fenugreek , mustard seeds  & grated coconut. 

Remove & allow to cool, 
then add tamarind and turmeric powder,  
grind   all these ingredients to a fine paste. Keep aside
My prized possession - my Mud  pan or mud vessel (which we East Indians call it a treezal). 
Heat a  oil in a big pan (large enough to accommodate the gravy+mutlis+clams). 
When the oil is hot, fry the sliced onion till golden brown.  

Add the ground paste and fry well. Add the masala water (after washing the mixie) and bring it to a boil.
  
Cover and cook for few minutes  or till oil surfaces.  
Now add the clams / shimpies and add  water  enough to make a thick gravy consistency,  
cover let them cook
Taste for salt then add the add in the mutlis.  
Cover and cook for 7 to 10 minutes on low flame. 
Or untill oil surfaces.
Turn off flame and allow  mutlis / mini steamed rice dumplings to soak in the gravy for  5 minutes.  
Enjoy these hot!
Real comfort food.. yum.. delicious.

Labels : Seafood/Fish, Clams, Shimpies, Mangalore, Coconut, Spicy, Fish Friday, Dumplings, Karnataka

Continue Reading
7 comments
Share: