Clam's Stew / Foogath

Posted By : Joanna D'souza

SHIPLI  CH  FOOGATH

Clams have so many local names Tisrya , Tissareo , Shimpies ( Shiplia”s ) is a savory dish for all the shell fish eaters. If you prefer less spicy than you can reduce the quantity of green chillies depending on your choice. But Clams in Green Masala  is a mildly spiced  dish with flavor of refreshing Clams juices  

1 vessel full of Clams / Shiplis

Wash them once place them in cold water

Place it on flame to heat them up and open up the shells

Don’t fully cook them just when those shell open up

Get the clams of the flame and along with clams keep the stock aside to be used to the gravy  This is very very important without this flavourful stock this gravy zero to none .

Ingredients  Required To Make Green Ground Masala  :

½  Coconut Fresh Scrapped

1 tablespoon Jeera Powder

½  tablespoon Crushed Black Pepper Powder

10 Green Chillies Roughly Chopped

½  tablespoon Turmeric powder

handful Chopped Green Coriander Leaves                  

½ piece Ginger

8 flakes Garlic

1 teaspoon Garam Masala ( all these ingredients grind into course paste )

Chopped Cut Masala :

4 small Onions finely chopped  

2 finely chopped Tomatoes

2 tablespoon Fresh Chopped Green Coriander Leaves

2 medium sized Potatoes peeled and cut into medium sized cubes

3 tablespoon of cooking Oil  

Salt to taste

Method Of Cooking :

In a vessel add Oil heat it

Add Onion and fry until golden brown

Then add the chopped Tomatoes and fry until dissolved

Then add the Ground Masala fry well then add some  water to it

Sufficient water to make enough gravy

Add Boiled Clams along with its stock  

Add Salt then bring it to full boil

Once the gravy begans to boil

And when you feel its done that’s when you

Finally add chopped coriander as garnish

Remove and serve this with Steamed White Rice while some prefer to enjoy with Rowtys or Hot Chapatis