Tisrya Masala
Malvani clam or mussel curry — the bivalves (tisrya) cooked in a dry-roasted coconut and Malvan masala base with kokum, a dish found only in the fishermen's villages of the Sindhudurg coast where tisrya are harvested fresh from the sea every morning.
Cuisines
Malvani
Maharashtrian
Konkani
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 25 min
Total: 45 min
2-3 servings
Ingredients
| 500 grams | tisrya (clams) |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 cup | finely chopped onions |
| 1 cup | finely chopped tomatoes |
| 2 tablespoons | Malvani masala |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | ginger-garlic paste |
| 1 cup | grated fresh coconut |
| 2 tablespoons | chopped coriander leaves |
| — | salt to taste |
Instructions
- 1 Clean the clams thoroughly under running water to remove any sand or grit.
- 2 Heat oil in a pan and add mustard seeds and cumin seeds. Allow them to splutter.
- 3 Add the chopped onions and sauté until they turn golden brown.
- 4 Stir in the ginger-garlic paste and sauté for another minute.
- 5 Add the chopped tomatoes and cook until they become soft and mushy.
- 6 Mix in the Malvani masala, turmeric powder, and red chili powder. Cook for 2-3 minutes.
- 7 Add the cleaned clams to the pan and stir well to coat them with the masala.
- 8 Cover the pan and cook for about 10-12 minutes or until the clams are fully cooked and have opened up.
- 9 Add the grated coconut and salt to taste. Mix well and cook for another 2 minutes.
- 10 Garnish with chopped coriander leaves and serve hot.
Tips
Ensure the clams are fresh and properly cleaned to avoid any sand in the dish.