This recipe can be prepared in 45 minutes or less.

　　The cuisine of Goa, a former Portuguese colony, is an exuberant amalgam of Portugal and India. Liberal use of Portuguese vinegar, along with hot chiles (an import from the New World) and spices, produces the scarlet-hued vindaloo curries typical of this state.

　　The following outstanding Goan seafood curry — a milder variation of vindaloo, and with lime juice replacing the vinegar — features clams steamed with sautéed onion, spices, and fresh coconut milk. They are then tossed with grated coconut, cilantro, and a squirt of lime juice and are generally accompanied by a pao, a soft, warm roll (another Portuguese contribution) for sopping up the juices. This dish is equally good with mussels or oysters.

　　

Ingredients

Serves 4 as a first course

　　1 medium onion

　　2 pounds small hard-shelled clams such as littlenecks (less than 2 inches in diameter; about 36)

　　1 1/2 tablespoons vegetable oil

　　1 tablespoon grated peeled fresh gingerroot

　　2 teaspoons paprika

　　1 teaspoon ground coriander seeds

　　1/2 teaspoon ground cumin

　　1/4 teaspoon cayenne

　　1/2 teaspoon coarse salt, or to taste

　　1/2 cup Laxmi's fresh coconut milk or canned unsweetened coconut milk

　　1 tablespoon fresh lime or lemon juice

　　2 tablespoons chopped fresh cilantro leaves

　　grated fresh coconut or unsweetened desiccated coconut

　　

Step 1

Finely chop onion and scrub clams In a 5- to 6-quart heavy kettle heat oil over moderate heat until hot but not smoking and cook onion and gingerroot, stirring occasionally, until lightly browned, 5 to 6 minutes. Add spices and salt and cook, stirring, until fragrant, about 1 minute. Add coconut milk and bring to a gentle boil. Add clams and boil mixture gently, covered, stirring occasionally, until clams are opened, 6 to 8 minutes. (Discard any unopened clams.)

　　

Step 2

Serve clams in bowls with cooking liquid and sprinkle with lime juice, cilantro, and grated coconut.