How to make Tissryanche Hooman -

Clams cooked with Indian spices.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Clams (क्लैम्ज़ / तिस्रया), Dru coconut

Cuisine : Indian

Course : Main Course Seafood

For more recipes related to Tissryanche Hooman checkout Clams Masala, Tisrya Chi Ek Shipi. You can also find more Main Course Seafood recipes like Poricha Konju Fish Chilli Basil Pui Sak Kumro Chingri - SK Khazana Konkani Calamari Dry

Tissryanche Hooman

Tissryanche Hooman Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Tissryanche Hooman Recipe

  • Clams 400 grams 2 cups

  • Dru coconut

  • Oil 3 tablespoons

  • Onions finely chopped 2 medium

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Coconut milk 1/2 cup

  • Salt to taste

  • Tamarind pulp 1 tablespoon

  • For masala

  • Cloves 7-8

  • Coriander seeds 1 teaspoon

  • Black peppercorns 8-10

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Cinnamon 1 inch stick

  • Dried red chillies 4-6

  • Onions sliced 2 medium

  • Dry coconut (khopra) grated 1/4 cup


Step 1

Dry roast cloves, coriander seeds, peppercorns, caraway seeds, cinnamon, red chillies and sliced onions till fragrant.

Step 2

Add dry coconut and continue to roast till lightly coloured taking care that it does not burn. Cool the mixture slightly and grind to a smooth paste with a little water. Heat water in a deep pan.

Step 3

Heat oil in a pan and sauté chopped onions. Add ginger paste, garlic paste and the ground paste and mix well.

Step 4

Reduce the heat and continue to sauté for some more time. Meanwhile place the clams in a colander and place it in the boiling water. Cover and cook till the clams open up and get cooked.

Step 5

Rinse the clams in hot water again and add to the gravy. Add the coconut milk to the gravy along with salt, tamarind pulp and simmer for two to three minutes.

Step 6

Serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.