Tisrya Kalvan Maharashtrian Recipe Seafood Recipes Sanjeev Kapoor Khazana

Seafood lovers special, this spicy, coconut-based clam curry is what every western coastal native will claim to be their speciality.

TISRYA KALVAN

Ingredients

4 cups clams (tisrya), soaked in 5 cups water for 15 minutes, cleaned, and washed
Salt to taste
tablespoon lemon juice
2 medium onions
4 tablespoons oil
5 cloves
5-6 black peppercorns
2 inch cinnamon
teaspoon caraway seeds
1 teaspoon coriander seeds
5-6 dried red chillies
cup grated dried coconut
2 tablespoons tamarind pulp
1 tablespoon ginger paste
1 tablespoon garlic paste
teaspoon turmeric powder
cup coconut milk
1 tablespoon chopped fresh coriander leaves
Steamed rice to serve

Method

1. Boil 2 cups water in a deep non-stick pan. Add clams and cover with a lid.
2. Remove the lid after 1 minute and check if the clams have opened slightly. If they have, then strain clams through a colander and reserve the water for later use. Refresh the clams under running water and drain.
3. Remove one shell keeping the meat on the other shell. Similarly prepare all the clams and put them into a bowl.
4. Marinate the clams with salt and lemon juice for 15 minutes, preferably in a refrigerator.
5. Slice 1 onion and chop the other.
6. Heat 1 tablespoon oil in a small non-stick pan, add sliced onion. Saut for 3-4 minutes or till they turn golden brown. Transfer the browned onions on a plate and allow to cool slightly.
7. Dry-roast cloves, peppercorns, cinnamon, caraway seeds, coriander seeds, red chillies and coconut till fragrant in the same pan. Take the pan off the heat and allow to cool.
8. Transfer the browned onions and roasted spices in a mixer jar, add tamarind pulp, and cup water and grind to a fine paste.
9. Heat remaining oil in another deep non-stick pan, add chopped onion and saut till light golden brown.
10. Add ginger paste, garlic paste and saut for 1 minute. Add ground paste and saut for 5 minutes. Add 2 cups of the reserved clam water and bring the mixture to a boil.
11. Add clams, turmeric powder and coconut milk. Adjust salt, and mix well. Cook for 5 minutes.
12. Add chopped coriander leaves and mix. Serve hot with steamed rice.

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