Koal (Clams) Curry – A Taste of Home

Koal (clams) Curry or Sukka (will post that recipe another time) has always been my all-time favourite Mangalorean dish. There’s something magical about the way the clams absorb the spices and the subtle tang of tamarind, making each bite unforgettable. I recently made it for a dinner we hosted, and it was a hit with everyone—proof that the flavours of home always win hearts. This recipe is my mum’s, and it’s pretty much how it’s cooked in most Mangalorean households.

Ingredients

50-60 small black clams with thin shells (my mum insists the smaller ones are tastier—big thick-shelled clams have little flesh)

1/2 coconut, grated or 1 cup desiccated coconut

3 garlic cloves (roughly chopped)

1/4 onion (roughly chopped)

1/2 tsp cumin seeds

3 dry Madras chillies (I use these as they’re not too hot)

10-12 fenugreek seeds

6-7 black peppercorns

2 tsp coriander seeds

Tamarind (about the size of a small lemon) or 2 tbsp tamarind paste

1/2 tsp turmeric powder

Method

Clean the clams thoroughly, making sure there’s no grit sticking to the shells. Add a little water to a pan and steam the clams for 2-3 minutes. Don’t cover the pan—just a shallow layer of water is enough. Once steamed, the clams will open. Keep the water left over from steaming—it’s packed with flavour.

Dry roast the red chillies, peppercorns, coriander seeds, and fenugreek seeds. Roasting the spices really elevates the taste. (Tip: My mum roasts the spices as soon as she buys them, so they’re ready for any curry.)

Soak the tamarind in lukewarm water while you make the curry paste.

In a mixer, combine the roasted chillies, turmeric, coriander seeds, and coconut with a little of the clam steaming water to make a fine paste. Just before it’s fully blended, add the peppercorns, fenugreek seeds, chopped onion, chopped garlic, and the soaked tamarind (with its water). Blitz until everything comes together, but don’t over-grind—the paste shouldn’t be watery.

Mix this paste with the water retained from steaming the clams and bring it to a boil.

Add the clams and simmer for 5-6 minutes so they soak in the flavours.

Serve piping hot with plain rice or rice rotti.

Notes

Add water if at any point while cooking the curry looks too thick, we are aiming for a broth like texture.

The water remaining after steaming the clams is quite salty so you will not need to add additional salt, always check seasoning before adding any salt.

I used tamarind paste, so I added it straight to the pot along with the freshly ground curry paste.

The curry paste needs to finely ground, else the water and coconut will separate and the curry looks like a sad mess.