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
Build a full meal around Tisrya Masala
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 25 min
Total: 45 min
2-3 servings
Ingredients
|
500 grams | Clam |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 cup | Onion , finely chopped |
|
1 cup | Tomato , finely chopped |
|
2 tablespoons | Malvani masala |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Ginger-garlic paste |
|
1 cup | Coconut , grated |
|
2 tablespoons | Cilantro , chopped |
|
— | 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.