Teesrya Koshimbir

This dish features tender clams cooked in a rich, aromatic sauce, combining the subtle sweetness of coconut with the tangy notes of kokum and the warmth of spices. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 01 Apr 2021 in Recipes Non Veg

New Update

Main Ingredients	Clams, Coconut oil
Cuisine	Indian,Maharashtrian
Course	Salads
Prep Time	11-15 minutes
Cook time	16-20 minutes
Serve	4
Taste	Mild
Level of Cooking	Moderate
Others	Non Veg

Ingredients

400 grams clams, opened out and meat shifted to one side
1 1/2 tablespoons coconut oil
2-3 green chillies, finely chopped
2 medium onions, finely chopped
Salt to taste
1/2 teaspoon turmeric powder
1 teaspoon garam masala powder
1 tablespoon finely chopped ginger
Black pepper powder to taste
3-4 kokum petals
4 tablespoons chopped fresh coriander leaves
4 tablespoons scraped fresh coconut

Method

Heat coconut oil in a deep non-stick pan, add green chillies and onions, mix and saute for 2 minutes or till onions soften.
Take clams in a bowl, add salt, turmeric powder, garam masala powder and ginger and mix well.
Add the marinated clams to the pan and mix well. Sprinkle a little water and mix well and cook on medium heat for 5-10 minutes.
Add black pepper powder, kokum pieces, coriander leaves and coconut and mix well. Cook on low heat for 2 minutes.
Transfer into a serving bowl and serve hot.

#Black pepper powder #Clams #Coconut oil #Fresh coconut #Fresh coriander leaves #Garam masala powder #Ginger #Green chillies #Kokum petals #Onions #Salt #Turmeric powder