{Recipe}Goan Green Masala Clams Dry

When Back home in Goa i never miss chance of preparing tasty Goan fish recipes.Every day fish at home gives me opportunity to try out all our authentic classic recipes.Added advantage my brother being best at capturing pictures with his photography skills,so fresh fish in our hands and photographer in house just wow.

Already few recipes of clams/Tisreyo in my blog which you can surely give a try Tisreyanche Sukhe/Goan Clams Dry and Goan Prawns and Clams pulao /Sungta ani Tisreyancho Pulao. Green masala just being available in refrigerator thought why not prepare Green Masala clams dry or sukhe as we say.The recipe again was fantastic with spicy flavours of green masala and the sweetness of raw coconut just gave the Clams beautiful taste.Each shell of clams were filled with spices and coconut and it was just perfect bite in mouth.

Servings 4-5

Total Preparation Time 25 min

Cooking Time :15 min

Cuisine :Goan

Ingredients

1 Kilo Gram Cleaned Clams/Tisreyo

1 Medium size Coconut scrapped 

3 Large Onions finely chopped

2 Large Tomatoes Finely chopped

2 Table Spoon Goan Green Masala(Home made)

3-4 Green chilies finely chopped for extra spice

1 Tsp Turmeric powder

1 Table spoon Goan Vinegar/or any vinegar available

salt as per taste

Oil as required

Method
1)Clean and the wash the Clams nicely(keep only one shell)
2)Add oil in pan,once heated add the chopped onions,chilies,tomatoes,turmeric and green masala.
3)Saute all ingredients well.Then add clams and toss them well in the masala for 2 min.
4)Add salt as required and  vinegar,again mix it well and then cover the lid n allow to cook for 5-7 min on slow flame.
5)Then last add the scrapped coconut and mix well in the clams.Last let the clams cook on slow flame for 2-3 min.
6)Serve hot as side dish or can even relish the taste of clams with fresh pao.

Mutton Pepper Fry

Mutton Pepper Fry Tried first Time and it was just classic.Recipe followed from Food Food Show by Chef Sanjeev Kapoor. Little procedure different from that shown in the original recipe.  Photo Credit to my Brother Lawrence Silveira.

Servings 5-6
Total Preparation Time : 1 hour
Cooking Time : 25 min

Ingredients
1 Kg Mutton
4 Onions finely chopped
4 Red chilies
1 Tsp Turmeric Powder
20 curry leaves
1 Table spoon garlic paste
1 Table spoon ginger paste
3 Green Chilies Slit
1/2 small bowl green Coriander for garnish
1/2 Lemon Juice
4-5 cloves
2 cardamom
1/2 Inch Cinnamon
Oil for cooking


For Dry Masala
1 Table spoon Peppers
2 Table spoon Coriander seeds
1 1/2 Tsp Cumin seeds
1 Table spoon Dry Coconut

Method

• First wash the Mutton well and drain the water well.Than in Cooker add oil,once heated add 1/2 onions,10 pepper corns,cardamon, cinnamon,cloves and saute well.
• Once onions are translucent add mutton,turmeric and salt.Saute the mutton on high flame.After stirring for 5 - 7 min add approx of 2 cups of water and pressure cook the mutton.Take about 4 whistles.(whistles depending on the tenderness of mutton)
• On the other hand dry roast the Spices that is coriander seeds,pepper corns,cumin seeds, dry coconut and grid them all together roughly.
• In other pan heat oil,than add curry leaves,dry chilies and remaining onions chopped and saute well.
• Than ginger garlic paste and mix well,add mutton(if mutton stock is more then drain and keep in fridge for future use)and mix well.Make sure you keep the flame medium.
• Than add the dry spice powder and saute well .Later add 1/2 lemon juice and again stir well.
• Once all the ingredients are added into the mutton cover it and cook for more 5-7 min on slow flame and then its done.
• Lastly garnish with green coriander and serve hot.Just Classic pepper Mutton.