Tisrya Che Kalvan with Steamed Basmati Rice

Instructions

1. 1

   Clean & Steam Clams

   • Thoroughly scrub the clam shells under cold running water to remove all sand and grit.
   • In a wide pot, add the cleaned clams and 1/2 cup of water. Cover the pot and steam on high heat for 3-5 minutes, shaking the pot occasionally, until the clam shells open.
   • Remove from heat immediately. Discard any clams that have not opened. Strain the clam broth through a fine-mesh sieve and reserve it for the gravy. Set the steamed clams aside.
2. 2

   Prepare the Masala Paste

   • In a blender or grinder jar, combine the fresh grated coconut, 1 roughly chopped onion, garlic cloves, ginger, Malvani masala, and turmeric powder.
   • Add 2-3 tablespoons of water and grind to a very smooth, thick paste. Add a little more water only if necessary to help the grinding process.
3. 3

   Sauté & Cook the Masala

   • Heat vegetable oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and translucent with golden edges.
   • Add the ground coconut masala paste to the pan. Sauté on medium-low heat for 6-8 minutes, stirring frequently to prevent it from sticking. Cook until the paste becomes highly aromatic and you see oil separating from the sides.
4. 4

   Simmer the Gravy

   • Pour the reserved clam broth and 1.5 cups of fresh water into the pan with the cooked masala.
   • Add the kokum petals and salt. Stir everything well to combine.
   • Bring the curry to a rolling boil over medium-high heat.
5. 5

   Add Clams & Finish

   • Once the gravy is boiling, gently add the steamed clams.
   • Reduce the heat to a simmer and cook for just 4-5 minutes, allowing the clams to absorb the flavors of the gravy.
   • Be careful not to overcook, as the clams can become tough and chewy. Turn off the heat.
6. 6

   Garnish and Serve

   • Garnish the curry with freshly chopped coriander leaves.
   • Serve hot with steamed rice, bhakri (sorghum or rice flour flatbread), or chapati.