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| Name | Tisrya Kalvan | तिसऱ्या कालवण | Maharashtrian Recipe | Seafood Recipes | Sanjeev Kapoor Khazana |
| Video Uploader | Video From Sanjeev Kapoor Khazana |
| Upload Date | This Video Uploaded At 16-07-2022 14:30:13 |
| Video Discription | Seafood lovers’ special, this spicy, coconut-based clam curry is what every western coastal native will claim to be their speciality. TISRYA KALVAN Ingredients 4 cups clams (tisrya), soaked in 5 cups water for 15 minutes, cleaned, and washed Salt to taste ½ tablespoon lemon juice 2 medium onions 4 tablespoons oil 5 cloves 5-6 black peppercorns 2 inch cinnamon ½ teaspoon caraway seeds 1 teaspoon coriander seeds 5-6 dried red chillies ½ cup grated dried coconut 2 tablespoons tamarind pulp 1 tablespoon ginger paste 1 tablespoon garlic paste ¼ teaspoon turmeric powder ½ cup coconut milk 1 tablespoon chopped fresh coriander leaves Steamed rice to serve Method 1. Boil 2 cups water in a deep non-stick pan. Add clams and cover with a lid. 2. Remove the lid after 1 minute and check if the clams have opened slightly. If they have, then strain clams through a colander and reserve the water for later use. Refresh the clams under running water and drain. 3. Remove one shell keeping the meat on the other shell. Similarly prepare all the clams and put them into a bowl. 4. Marinate the clams with salt and lemon juice for 15 minutes, preferably in a refrigerator. 5. Slice 1 onion and chop the other. 6. Heat 1 tablespoon oil in a small non-stick pan, add sliced onion. Sauté for 3-4 minutes or till they turn golden brown. Transfer the browned onions on a plate and allow to cool slightly. 7. Dry-roast cloves, peppercorns, cinnamon, caraway seeds, coriander seeds, red chillies and coconut till fragrant in the same pan. Take the pan off the heat and allow to cool. 8. Transfer the browned onions and roasted spices in a mixer jar, add tamarind pulp, and ½ cup water and grind to a fine paste. 9. Heat remaining oil in another deep non-stick pan, add chopped onion and sauté till light golden brown. 10. Add ginger paste, garlic paste and sauté for 1 minute. Add ground paste and sauté for 5 minutes. Add 2½ cups of the reserved clam water and bring the mixture to a boil. 11. Add clams, turmeric powder and coconut milk. Adjust salt, and mix well. Cook for 5 minutes. 12. Add chopped coriander leaves and mix. Serve hot with steamed rice. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor Instagram : https://www.instagram.com/sanjeevkapoor #SanjeevKapoor #tisryakalvan #clamsrecipe #clamsrecipes #maharashtrianfood #seafoodrecipes |
| Category | Howto & Style |
| Tags | sanjeev kapoor | sanjeev kapoor recipe | sanjeev kapoor recipes | khana khazana | chef sanjeev kapoor | khana khazana recipes | masterchef sanjeev kapoor | indian recipes | master chef | indian food | recipes | tisryache kalvan | tisrya kalvan | tisrya recipe | tisrya masala | clams masala | clams recipe | clams recipes | seafood | seafood recipes | indian seafood | indian seafood recipes | maharashtrian food | maharashtrian recipes | maharashtrian food recipes | maharashtrian cuisine |
