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| Name | Goan Clam Curry | Tisryanchi Kodi |
| Video Uploader | Video From Florency Dias |
| Upload Date | This Video Uploaded At 30-09-2022 02:30:03 |
| Video Discription | I finally got my hands on some Clams! Some of you had asked me for this so, so long ago— Makayla, yes, I remembered you — so, thank you to you all❤️ This is a coconut based curry, and similar to the Verdur/Caldin. This Tisryanchi Kodi is going to have you asking for more! Clams are easy creatures to clean and cook, and make life pretty simple in the kitchen, just be very conscious during the washing :) How to wash Clams (Tisryo): • Fresh clams are tightly shut. The dirt on the shells must be washed away keeping them submerged in water. • Vigourously agitate the water with your hands, ensuring the clams are getting a good bath. This physical movement rids the shells of surface dirt. Change the water at least times; the water will visibly get less murkier each time. • At times, a clam can be full of dirt, and although closed, it lets out its dirt through a gap. You may be able to identify it— discard it right away. • When washed, freeze the clams in a container or a covered vessel for at least 8 hours. They completely harden. • When you choose to use them, thaw at room temperature for about an hour. The clams open up automatically. • Clams are filled with flesh and fluid. This fluid flows out of the clams as the shells open. In Konkani this fluid is called ‘Kaatt’ and it's full of flavour. Reserve this for the curry. Leave behind the powdery residue. 1 US Cup = 240 ml Ingredients: Clams, about 500 grams, washed & frozen For the Curry paste: 1/2 Cup fresh, grated Coconut 1 Tablespoon Coriander Powder 1/2 teaspoon Cumin Seeds 1/4 teaspoon Turmeric powder 6 Cloves 6 Black Peppercorns 4-5 Garlic Cloves 2-3 Green Chilies, adjust as prefered Water, as needed for the paste 2-3 Tablespoons Oil 1 large Onion, finely chopped 1 medium-sized Tomato, finely chopped 1/2 teaspoon Sugar Salt to taste A dried Red Chili (Byadgi), at the end Fresh, chopped Coriander, for garnish #ExperienceSusegad There is something about Goa... Look up 'Susegad: The Goan Art of Contentment' by Clyde D'Souza. The authour beautifully unwraps the secrets to peaceful satisfaction that make Goa so appealing a place to live or visit. Read about the lifestyle, the traditions of the Land, and also some practical ways to experience 'susegad' anywhere in the world! Link to the book: https://www.amazon.in/gp/product/B08X4V7QJ5/ref=dbs_a_def_rwt_bibl_vppi_i0 It's also available internationally: https://www.amazon.com/gp/aw/d/0670094579/ref=ox_sc_act_image_1?smid=A33BUW0UC6W05V&psc=1 Music Credits: Tuzo Mog by Lorna Cordeiro (an instrumental by Tabitha Dias) |
| Category | Howto & Style |
| Tags | Goan Clam Curry | Tisryanchi Kodi | clam | clams | clamps curry | shellfish curry | Goan shell curry | Goan shellfish curry | shellfish recipe | mussels | mussel curry | florency Dias recipe | florency Dias | Goan food channel | best Goan food channel | Tabitha dias | experience susegad | susegad Goa | tuzo Mog instrumental | konkani recipe | tisryo | tisreo | tisrya Kodi | kubbe Kodi |
