Panjim Clams WITH Coconut OKRA
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
Clams simmered in a spiced coconut sauce, served with coconut okra and warm naan. A quick and flavorful Goan-inspired dish ready in 30 minutes.
Ingredients
- 29.6 ml groundnut (peanut) oil
- 1 onion peeled and finely chopped
- 1 green chilli finely chopped
- 9.86 ml garam masala
- 4.93 ml turmeric
- 400 ml coconut cream
- 0.5 lime
- 1 kg clams picked and cleaned
- 1 coriander (cilantro) leaves
- sea salt
- 4 naan breads
- 2 cardamom pods
- 29.6 ml groundnut (peanut) oil
- 1 red onion peeled and finely chopped
- 3 garlic cloves peeled and finely chopped
- 1 green chilli finely chopped
- 8 black peppercorns
- 350 g okra tops removed
- 185 ml coconut cream
- 1 dried curry leaves
- 20 g raisins
- 0.5 lime juice of
Nutrition (per serving, estimated)
Estimated based off 13 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 388 mg
- Iron: 7.8 mg
- Magnesium: 167 mg
- Phosphorus: 772 mg
- Potassium: 1142 mg
- Zinc: 4.32 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml groundnut (peanut) oil
- 9.86 ml garam masala
- 4.93 ml turmeric
- 400 ml coconut cream
- 0.5 lime
- 1 coriander (cilantro) leaves
- sea salt
- 4 naan breads
- 2 cardamom pods
- 29.6 ml groundnut (peanut) oil
- 8 black peppercorns
- 185 ml coconut cream
- 1 dried curry leaves
- 20 g raisins
Prepare
- 1 onion, peeled and finely chopped
- 1 green chilli, finely chopped
- 1 kg clams, picked and cleaned
- 1 red onion, peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 1 green chilli, finely chopped
- 350 g okra, tops removed
- 0.5 lime, juice of
Let's Cook
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Step 1.
Preheat the oven to 180°C/350°F/Gas 4. Heat 2 tbsp groundnut oil in a saucepan over medium heat. Add the finely chopped onion and green chilli, and stir-fry for 4–5 minutes until just turning golden.
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Step 2.
Add 2 tsp garam masala and 1 tsp turmeric to the pan, mix well, then pour in 400ml coconut cream. Squeeze in the juice of ½ lime and add a good pinch of salt. Stir, reduce heat to low, and let it simmer gently, stirring occasionally, while you start the okra.
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Step 3.
To make the coconut okra, split 2 cardamom pods open by pressing down with the side of a knife and set aside. Heat 2 tbsp groundnut oil in a wok over high heat. Add the finely chopped red onion, 3 finely chopped garlic cloves, 1 finely chopped green chilli, the cardamom pods, and 8 black peppercorns. Stir-fry for 2–3 minutes until just golden.
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Step 4.
Add 350g okra (tops removed) and a good pinch of salt to the wok. Stir-fry for 2 minutes, then pour in 185ml coconut cream. Rub a large pinch of dried curry leaves between your hands to crumble them into the wok. Mix well, cover, reduce heat to low, and cook for 5 minutes.
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Step 5.
Meanwhile, place 4 naan breads in the preheated oven and switch the oven off so they just warm through.
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Step 6.
After the okra has cooked for 5 minutes, add 20g raisins and the juice of ½ lime. Mix well, cover, and cook for another 5 minutes until the okra is tender.
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Step 7.
While the okra finishes cooking, add 1kg cleaned clams to the simmering sauce. Cover and cook for 4–5 minutes, shaking the pan occasionally, until the clams have opened. Discard any that remain closed.
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Step 8.
Chop a small handful of coriander leaves and scatter over the clams. Serve the clams with the coconut okra and warm naan alongside.