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Tisryache Kalvan

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The Malwanis like to cook the mussles in this flavourful fashion.

This is an exclusive website recipe.

Preparation Time : 51-60 minutes

Cooking time : 26-30 minutes

Servings : 4

Tisryache Kalvan

Main Ingredients

Mussels (tisre), Salt

Cuisine

Maharashtrian

Course

Main Course-Seafood

Level Of Cooking

Medium

Ingredients

  • Mussels (tisre)
    2 cups
  • Salt
    to taste
  • Lemon juice
    1/2 tablespoon
  • Onions
    2 medium
  • Tamarind
    1 lemon sized ball
  • Oil
    4 tablespoons
  • Cloves
    5 cloves
  • Black peppercorns
    5-6
  • Cinnamon
    2 inch stick
  • Caraway seeds (shahi jeera)
    1/2 teaspoon
  • Coriander seeds
    1 teaspoon
  • Whole dry red chillies
    5-6
  • Dry coconut (khopra) grated
    1/4 cup
  • Coconut scraped
    1/2 cup
  • Ginger paste
    1 tablespoon
  • Garlic paste
    1 tablespoon
  • Turmeric powder
    1/4 teaspoon
  • Fresh coriander leaves chopped
    1 tablespoon

Method

Step 1


Clean and wash the mussels. Apply salt and lemon juice. Keep it aside. Slice one onion and chop the other. Soak the tamarind in the warm water. Squeeze to remove pulp.

Step 2


Dry roast cloves, black peppercorns, cinnamon, caraway seeds, coriander seeds, red chillies and grated dry coconut separately. Mix with browned onions. Cool and grind to a fine paste adding a little water. Grind scraped coconut in a mixer and extract coconut milk.

Step 3


Heat one tablespoon oil in a pan and fry the sliced onion till golden brown. Heat the remaining oil in a deep pan, add chopped onion and sauté till light golden brown. Add ginger paste, garlic paste and sauté for half a minute.

Step 4


Add ground masala and sauté on low heat for two to three minutes. Add one cup water and bring the mixture to a boil. Add mussels, salt, turmeric powder and coconut milk. Check the seasoning and cook for five minutes.

Step 5


Garnish with coriander leaves and serve hot, preferably with steamed rice. Serve hot preferably with steamed rice.

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