Sandh Curry (Clam or Shellfish Curry)

This traditional Parsi-style seafood curry features tender clams or shellfish simmered in a rich, aromatic coconut sauce balanced with the sharp tang of vinegar. Freshly extracted coconut milk, turmeric, and green chilies create a creamy, golden gravy that perfectly coats the succulent pieces of meat. Best served with steamed rice or crusty bread to soak up the flavorful, savory sauce, this dish offers a delightful balance of creamy, spicy, and sour notes.

Ingredients

2 pounds Large Clams or Shellfish (Sandh) (Whole weight (to yield approx 1 lb meat). 'Sandh' refers to a local large shellfish/mollusk whose shell turns red when boiled.)
4 cups Water (For boiling the shellfish (estimated quantity).)
2 teaspoons Salt (Divided use: for boiling and for the curry.)
1/2 pound Onions (Finely sliced. Originally '0.5 seer'.)
1/2 cup Ghee (Originally '0.25 seer'.)
1 teaspoon Turmeric powder (Quantity estimated.)
2 teaspoons Rice (Heaping teaspoons. To be ground into a paste for thickening.)
8 whole Green chilies (Large chilies.)
1 whole Coconut (Large ripe coconut, for extracting milk. Alternatively use 1 cup thick and 1.5 cups thin canned coconut milk.)
1/4 cup Strong Vinegar (Originally '0.5 pa-seer' (approx 2-3 oz).)

Instructions

1Place the fresh large Sandh (clams/shellfish) in a pot. Add enough water to cover and some salt. Cover the pot and place it on the stove. Boil until the shells turn red.
2Remove the shellfish from the heat. Extract the meat from the shells (discarding the shells). Cut the meat into pieces roughly the size of large prawns or slightly smaller.
3Grate the coconut and grind it on a stone (or blender). Add about 1/2 cup (approx 1 pa-seer) of hot water, squeeze the mixture, and extract the thick milk; keep this separate. Grind the residue again, add about 1 1/2 cups hot water, and extract the thin milk.
4Mix the turmeric powder into the thin coconut milk. Grind the rice grains finely into a paste (or use rice flour) and mix this also into the turmeric-infused thin milk.
5Slice the onions finely. In a tinned pot (or heavy-bottomed pan), heat the ghee and fry the onions until they turn red. Add the prepared shellfish meat and sauté briefly to sear.
6Pour in the thin coconut milk mixture (containing turmeric and rice). Add the whole green chilies and 1 heaping teaspoon of salt. Cover the pot and cook until the meat absorbs the flavors.
7Once the curry has simmered, pour in the reserved thick coconut milk. Keep the pot open over low heat (or embers). When the ghee begins to separate from the sauce, stir in the vinegar. Continue cooking until the ghee separates completely again, then remove from heat.