Sanjeev Kapoor

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Tisryanche Kalvan

Clams cooked in spicy coconut masala

This recipe is from the book Konkan Cookbook.

Preparation Time : 16-20 minutes

Cooking time : 16-20 minutes

Servings : 4

Tisryanche Kalvan

Main Ingredients

Clams, Salt




Main Course-Seafood

Level Of Cooking


Try something new


  • Clams
    2 cups
  • Salt
    to taste
  • Lemon juice
    1/2 tablespoon
  • Scraped coconut
    1/2 cup
  • Oil
    3 tablespoons
  • Onions finely chopped
    2 medium
  • Ginger paste
    1 tablespoon
  • Garlic paste
    1 tablespoon
  • Turmeric powder
    1/4 teaspoon
  • Tamarind pulp
    1/2 tablespoon
  • Fresh coriander leaves chopped
    a few sprigs
  • For masala
  • Onions sliced
    2 medium
  • Oil
    1 tablespoon
  • Cloves
  • Black peppercorns
  • Cinnamon
    2 inch stick
  • Caraway seeds (shahi jeera)
    1/2 teaspoon
  • Coriander seeds
    1 teaspoon
  • Dried red chillies
  • Dry coconut (khopra)
    1/4 cup


Step 1

Clean and wash the clams. Apply salt and lemon juice. Keep aside for fifteen minutes. For the masala, sauté the onions in one tablespoon of oil till golden brown.

Step 2

Dry roast the cloves, peppercorns, cinnamon, caraway seeds, coriander seeds, red chillies and dry coconut separately. Mix with browned onions and grind to a very fine paste, adding one-fourth cup of water.

Step 3

Add half a cup of warm water to the scraped coconut. Grind and squeeze out thick milk. Keep it aside. Heat three tablespoons of oil in a deep non stick pan.

Step 4

Add the onions and sauté till light golden brown. Add the ginger paste and garlic paste. Sauté for a few seconds. Add the ground masala and sauté on low heat for two to three minutes.

Step 5

Add one and a half cups of water and bring it to a boil. Add clams, turmeric powder, coconut milk and tamarind pulp. Cook, covered, for five to seven minutes. Garnish with coriander leaves and serve preferably with steamed rice.

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