Clams (Tisrya)

Clams is one food enjoyed by my family. There are various ways in which you can cook them. The important thing though is the cleaning. For those who would like to cook them for the first time. Wash the clams many times till the mud is out and then with very little water  just about cover it and steam them for 5 mins. The clams will open remove the flesh with a spoon or your fingers and cook them the way you choose.

If you are used to cooking clams then with the help of a knife pull open the shell and discard the portion which does not have the flesh. You can also push the flesh to one side of the shell and discard the other half.

Retain the juice in both varieties. Don't throw the water in which you have steamed, strain it to discard any unwanted sea impurities and use it for the gravy.

Today I am sharing a simple curry which can be enjoyed with steamed rice.

Ingredients:

• Clams as many as you see in the photograph.
• 1 big onion roasted on open flame of gas till the red skin is charred.
• Cool remove the skin and use the pulp.
• 1/2 of the dry coconut shell. Grate or roast like onion and use for masala.
• 1 tbsp chilli powder.
• 1 tsp kashmiri chilli powder.
• 1/2 tsp haldi powder.
• 1 tsp coriander seeds.
• 1 tsp fennel seeds.
• 1 tsp jeera seeds.
• 1/2 tsp black peppercorns.
• 3 cloves.
• 1 1/2 inch cinnamon.
• 1 tbsp garlic crushed.
• 6 tbsp oil.

Method:

• Heat a pan and add 2 tbsp oil.
• To this add sliced onion and stir fry till golden.
• Add coriander seeds, fennel seeds, jeera, pepper, cloves, cinnamon and roast a few mins.
• Add grated dry coconut and roast till brown.
• If you are roasting coconut on direct flame the grate after roasting and just add to roasted masala.
• Grind the masala with a little water.
• Heat the same pan and add 4 tbsp oil.
• When hot add 1 finely chopped onion fry till golden brown.
• Add the crushed garlic and cook till light brown.
• Add the clams, haldi and both chilli powders.
• Add very little salt 1/2 tsp as clams are salty.
• Add water and let it cook for 5 mins.
• Add the ground masala adjust gravy to personal choice by adding water.
• Add 1tbsp imli /tamarind juice or 3 kokum.
• Cook for 2mins.
• Garnish with coriander leaves.

• Sometimes I add 2 tbsp of ginger, coriander leaves and green chilli paste. Add this after chilli powder.

 

Serve it with steamed rice.

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