Fresh Clams in Coconut Milk (Kube)
A traditional Konkani dish made with fresh clams simmered in coconut milk, flavored with garlic, ginger, and mild spices. Light, creamy, and perfect with steamed rice.
Ingredients
- Fresh clams cleaned
- 1 tbsp Olive oil / Butter
- 1 Onion finely chopped
- 3 cloves garlic minced
- 1 inch ginger grated
- 2 Tomatoes finely chopped
- 3 tbsp Fish curry powder / Fish powder optional
- ¼ tsp Turmeric powder
- 200 ml Coconut milk (fresh or canned)
- 1 cup Water
- Salt
- Coriander leaves chopped, for garnish
Instructions
Cleaning the Clams
- Clean the clams thoroughly under running water, scrubbing the shells to remove sand and grit.
- Soak in salted water for 20 minutes to expel any remaining sand, then rinse again.
Cook the aromatics:
- Heat oil in a deep pan over medium heat.
- Fry onion till translucent
- Add in chopped garlic and ginger. Sauté until fragrant.
- Add the chopped tomatoes and cook until softened.
- Stir in the fish curry powder (or fish powder), turmeric powder and salt. Cook for 2-3 minutes, stirring continuously to release the spices' aroma.
- Pour in the coconut milk, and gently stir.
- Add the cleaned clams to the pan and mix well. Pour in 1 to 2 cups of water (depending on the consistency you want). Cover and cook for 5–8 minutes until the clams start opening.
- Remove from heat and garnish with finely chopped coriander leaves.
- Serve hot with steamed rice or bread.