How to make Tissryanche Hooman -
Clams cooked with Indian spices.
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 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
Method
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.
Nutrition Info
Calories : 1628 Kcal
Carbohydrates : 92.1 gm
Protein : 70.5 gm
Fat : 106.7 gm
Other : Zinc- 5.4mg
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