(When the price of fish hits the ceiling, clams make a smooth inroad into the Goan casseroles. It’s best eaten with Goan bread (pav or poi).)

My Jawad List
- 1 kg clams
- 4 tbsp freshly grated coconut
- 2 medium onions, chopped
- 1 medium tomato, chopped
- 1 tsp ginger-garlic paste
- 1/2 tsp garam masala
- 2 green chillies finely slit
- 2 tsp oil
- Fresh coriander
- 1 cup water
- Salt

Directions
Wash and clean the clams.
Take a saucepan, heat oil and fry the onions until caramelized.
Add the chopped tomato, ginger-garlic paste, garam masala and fry for a few minutes.
Then toss in the clams, and add a cup of water.
Let it simmer for 15 minutes.
Add the freshly grated coconut and salt.
Cook until the water evaporates, resulting in a dry consistency.
Serve hot with local Goan bread or as an accompaniment with rice.