Tisrya Masala
A classic coastal Maharashtrian delicacy featuring fresh clams cooked in a fragrant and spicy coconut-based masala. This Konkani-style curry is bursting with flavor and pairs perfectly with steamed rice or bhakri.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Clean and Purge the Clams
- b.Scrub the clam shells thoroughly under cold running water to remove any external sand and grit.
- c.In a large bowl, dissolve 1 tablespoon of salt in enough water to cover the clams. Place the clams in the saltwater and let them soak for 30-60 minutes. This process, called purging, helps the clams expel internal sand.
- d.After soaking, drain the saltwater and rinse the clams again under fresh water 2-3 times.
- e.Inspect the clams: discard any that are cracked or remain open even after being tapped gently.
- 2
Step 2
- a.Prepare the Masala Base
- b.Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Add the finely chopped onions and sauté for 8-10 minutes, until they become soft and light golden brown.
- d.Add the ginger-garlic paste and slit green chillies. Sauté for another 1-2 minutes until the raw aroma disappears.
- e.Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy, and oil begins to separate from the mixture.
- 3
Step 3
- a.Roast Spices and Coconut
- b.Reduce the heat to low. Add the turmeric powder, Malvani masala, and coriander powder. Stir continuously for about 30-45 seconds until the spices are fragrant.
- c.Add the grated fresh coconut and salt to taste. Sauté for 3-4 minutes, stirring frequently, until the coconut is lightly toasted and aromatic. Be careful not to burn it.
- 4
Step 4
- a.Cook the Clams
- b.Add the cleaned clams to the pan along with the soaked kokum petals and their soaking water.
- c.Gently toss everything together to ensure the clams are well-coated with the masala.
- d.Pour in 1/2 cup of water, or just enough to create a thick gravy consistency.
- e.Increase the heat to medium-high, cover the pan with a lid, and cook for 7-10 minutes. The steam will cook the clams and cause their shells to open.
- 5
Step 5
- a.Garnish and Serve
- b.After 7-10 minutes, remove the lid. Most of the clams should have opened. Discard any clams that remain tightly shut after cooking.
- c.Gently stir the curry. Check the seasoning and adjust salt if necessary.
- d.Garnish generously with freshly chopped coriander leaves.
- e.Serve immediately with hot steamed rice, chapati, or traditional bhakri (sorghum or rice flour flatbread).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The most crucial step is cleaning the clams. Do not skip the purging process to avoid a gritty curry.
- 2Avoid overcooking the clams as they will become tough and rubbery. They are done as soon as their shells open.
- 3Freshly grated coconut is key to the authentic taste and texture of this dish. Frozen grated coconut is a good alternative.
- 4The amount of water can be adjusted. For a drier 'sukka' version, add only a splash of water or let the clams cook in their own juices.
- 5If you don't have Malvani masala, you can use a mix of red chili powder, garam masala, and a pinch of ground cloves and cinnamon.
- 6If kokum is unavailable, you can use 1 teaspoon of tamarind paste or a squeeze of lime juice at the end for tanginess.
Adapt it for your goals.
Creamier Gravy
For a richer, gravy-based curry, add 1/2 cup of thin coconut milk along with the water in step 4.
With PotatoesWith Potatoes
Add one small potato, peeled and diced, along with the onions to make the dish more substantial.
Goan StyleGoan Style
For a Goan twist, grind the coconut with a few dried red chillies, coriander seeds, and turmeric to make a fine paste and add it at step 3.
Spicier VersionSpicier Version
Increase the amount of Malvani masala or add a teaspoon of red chilli paste along with the ginger-garlic paste for extra heat.
Why this is on our healthy list.
Excellent Source of Lean Protein
Clams are packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
This dish is a great source of heme iron, which is easily absorbed by the body. Iron is crucial for forming hemoglobin, which carries oxygen in the blood, thus helping to prevent anemia and boost energy levels.
High in Vitamin B12
Clams are one of the best natural sources of Vitamin B12, which is vital for nerve function, DNA synthesis, and the formation of red blood cells.
Contains Anti-inflammatory Spices
The use of spices like turmeric contains curcumin, a compound known for its powerful anti-inflammatory and antioxidant properties, which can help reduce inflammation in the body.
Frequently asked questions
One serving of Tisrya Masala (approximately 195g) contains an estimated 280-350 calories. The exact count depends on the amount of oil and coconut used.