Tisrya Masala

 

Main ingredients	Clams, Coriander seeds, Cumin seeds, Onions, Tomatoes, Red chilli powder, Crushed ginger-garlic-green chillies, Kokum, Curry leaves
Cuisine	Malvani
Course	Main course seafood
Prep time	30-35 minutes
Cook time	35-40 minutes
Serve	4
Taste	Spicy
Level of cooking	Moderate
Others	Non-veg

 

Ingredients

 

·         25-30 clams (tisrya)

·         4 tbsps oil

·         ½ tbsp coriander seeds

·         1 tsp cumin seeds

·         2 large onions, chopped

·         2 large tomatoes, chopped

·         Salt to taste

·         3 tsps red chilli powder

·         ½ tsp turmeric powder

·         2 tbsps crushed ginger-garlic-green chillies

·         ¼ tsp coriander powder

·         ½ tsp cumin powder

·         15-20 curry leaves

·         3-4 kokum petals

·         ¾ tsp garam masala powder

·         2 tbsps chopped fresh coriander leaves

·         Lemon slices for garnish

·         Fresh coriander sprig for garnish

·         Onion wedges to serve

·         Steamed rice or neer dosa to serve

 

Method

 

1.      Place the clams in a bowl of water for 15-20 minutes or till the dirt is removed.  

2.      Drain the clams well and put into a deep pan. Add ¾ cup water and cook for 10-15 minutes or till the clams open up.

3.      Place a muslin cloth over a strainer and pour the clams mixture into it. Reserve the strained clam water.

4.      Take each clam, push the meat from one shell half to the other where the meat is attached. Discard the empty shell and clean the point where the shell is attached. (Note- the clams that have not opened up, open them using a knife and follow the same process of cleaning)

5.      Heat 2 tbsps oil in a non-stick kadai, add coriander seeds and cumin seeds and let them change colour. Add onions and mix well and saute  till they turn translucent.

6.      Add tomatoes and salt and mix well. Cook for 4-5 minutes or till the tomatoes turn soft and pulpy.

7.      Add 1½ tsps red chilli powder and ¼ tsp turmeric powder and mix well. Cook for 1-2 minutes. Switch the heat off and allow to cool.

8.      Transfer the onion-tomato masala into a mixer jar, add ½ cup of the reserved clam water and grind into a paste. Add ¼ cup of the clam water and grind into a fine paste.

9.      To make the gravy, heat remaining oil in anther non-stick kadai, add crushed ginger-garlic-green chillies and sauté till golden brown.

10.  Add the ground masala and mix well. Add remaining reserved clam water and mix well.

11.  Add red chilli powder, turmeric powder, coriander powder and cumin powder and mix well. Cover and cook for 3-4 minutes.

12.  Add curry leaves, kokum petals, garam masala powder and salt and mix well.

13.  Add the clams, mix, cover and cook for 2-3 minutes.

14.  Add coriander leaves, mix and switch the heat off.

15.  Transfer into a serving bowl and garnish with lemon slices and coriander sprig. Serve hot with onion wedges and steamed rice or neer dosa.