Clam/Tisrya Konkan Curry Recipe

Cooking Directions

• STEP 1.Clean the clams thoroughly and soak them in water for 30 minutes to remove any sand or grit.
• STEP 2.In a pan, heat oil and add mustard seeds, curry leaves, and chopped onions. Saute until the onions turn golden brown.
• STEP 3.Add ginger-garlic paste, green chilies, and turmeric powder. Cook for a minute until the raw smell disappears.
• STEP 4.Add the clams and cook for 5 minutes until they start to open up.
• STEP 5.In a blender, grind together grated coconut, coriander seeds, cumin seeds, and tamarind pulp to make a smooth paste.
• STEP 6.Add the coconut paste to the pan and mix well. Cook for another 5 minutes until the flavors blend together.
• STEP 7.Add water, salt, and red chili powder. Cover and simmer for 10-15 minutes until the clams are fully cooked and the curry thickens.
• STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice or bread.

Cooking Tips

• Make sure to discard any clams that do not open after cooking, as they may be spoiled.
• Adjust the spice level according to your preference by adding more or less chili powder.
• For a creamier texture, you can add a tablespoon of coconut milk to the curry.

Storage and Serving

• Leftover clam konkan curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the curry with steamed rice or crusty bread for a complete meal.