Tisryanche Kalvan Recipe - Clams cooked in spicy coconut masala

This recipe is from the book Konkan Cookbook.

Main Ingredients : Clams, Scraped coconut

Cuisine : Maharashtrian

Course : Main Course_Seafood

Tisryanche Kalvan

Tisryanche Kalvan Recipe - How to make Tisryanche Kalvan


Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • Clams 2 cups

  • Scraped coconut 1/2 cup

  • Lemon juice 1/2 tablespoon

  • Salt to taste

  • 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 5-6

  • Black peppercorns 7-8

  • Cinnamon 2 inch stick

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Coriander seeds 1 teaspoon

  • Dried red chillies 5-6

  • 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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