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Tisryache Kalvan

The Malwanis like to cook the mussles in this flavourful fashion. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Mussels (tisre), Salt
Cuisine Maharashtrian
Course Main Course Seafood
Prep Time 51-60 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Tisryache Kalvan

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

Method

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

Nutrition Info

Calories 1439
Carbohydrates 65.8
Protein 48.5
Fat 109
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