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Main Ingredients | Clams, Dru coconut |
Cuisine | Indian |
Course | Main Course Seafood |
Prep Time | 26-30 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Tissryanche Hooman
- 2 cups Clams
- 3 tablespoons Dru coconut
- 2 medium Onions finely chopped
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 1/2 cup Coconut milk
- to taste Salt
- 1 tablespoon Tamarind pulp
- For masala
- 7-8 Cloves
- 1 teaspoon Coriander seeds
- 8-10 Black peppercorns
- 1/2 teaspoon Caraway seeds (shahi jeera)
- 1 inch stick Cinnamon
- 4-6 Dried red chillies
- 2 medium Onions sliced
- 1/4 cup Dry coconut (khopra) grated
Method
- Dry roast cloves, coriander seeds, peppercorns, caraway seeds, cinnamon, red chillies and sliced onions till fragrant.
- Add dry coconut and continue to roast till lightly coloured taking care that it does not burn.
- Cool the mixture slightly and grind to a smooth paste with a little water.
- Heat water in a deep pan.
- Heat oil in a pan and sauté chopped onions.
- Add ginger paste, garlic paste and the ground paste and mix well.
- Reduce the heat and continue to sauté for some more time.
- Meanwhile place the clams in a colander and place it in the boiling water.
- Cover and cook till the clams open up and get cooked.
- Rinse the clams in hot water again and add to the gravy.
- Add the coconut milk to the gravy along with salt, tamarind pulp and simmer for two to three minutes.
- Serve hot with steamed rice.
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