Tisrya Che Kalvan

1. 1
   prep · ~10 min

   Clean the clams thoroughly.

   Scrub the clam shells under running cold water to remove all grit and debris. Discard any clams that are open and don't close when tapped. Soak cleaned clams in fresh water for 10 minutes, then drain.

   TIPAdd a pinch of salt or a splash of vinegar to the soaking water to help the clams release any trapped sand.
2. 2
   mix · ~2 min

   Prepare the coconut spice paste.

   1.In a blender, add grated fresh coconut, 2 tbsp of water, and grind to a very smooth, fine paste.

   2.Set the coconut paste aside until needed.

   TIPA smooth paste ensures a velvety gravy. If the paste seems dry, add water a teaspoon at a time.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a heavy-bottomed pan over medium heat.

   2.Add mustard seeds and let them crackle completely.

   3.Add cumin seeds and fenugreek seeds, and sauté for 15-20 seconds until fragrant.

   4.Add curry leaves and slit green chilies, standing back as they may splutter.

   TIPUse medium heat — high heat burns the spices, especially the fenugreek, turning them bitter.
4. 4
   saute · ~20 min

   Cook the onion-tomato masala base.

   1.Add the finely chopped onions to the tempering and sauté until deep golden brown, about 10-12 minutes.

   2.Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

   3.Add the chopped tomatoes, coriander powder, red chili powder, turmeric powder, and salt to the pan.

   4.Cook the mixture, stirring often, until the tomatoes break down completely and oil separates from the sides, about 6-8 minutes.

   TIPDo not rush browning the onions. A deep brown color is critical for the rich, sweet depth of the final gravy.
5. 5
   simmer · ~3 min

   Build the clam curry.

   1.Stir the reserved coconut paste into the onion-tomato mixture and cook for 2 minutes, stirring constantly to avoid sputtering.

   2.Pour in the remaining water and tamarind paste mixture, and bring the gravy to a gentle boil.

   3.Adjust consistency with a little extra water if you prefer a thinner gravy.

   TIPLet the coconut paste cook briefly in the oil; this enhances its flavor and prevents a raw taste in the final dish.
6. 6
   simmer · ~7 min

   Cook the clams in the gravy.

   1.Gently slide the cleaned clams into the simmering gravy.

   2.Cover the pan with a tight-fitting lid and cook on medium heat for 5-7 minutes, or until all the shells have opened fully.

   3.Gently shake the pan once or twice during cooking. Discard any clams that remain firmly closed.

   TIPAvoid overcooking, or the clams will turn rubbery. Cook only until the shells just pop open.
7. 7
   mix · ~1 min

   Finish and garnish the curry.

   1.Turn off the heat. Sprinkle garam masala over the curry and stir gently to combine.

   2.Taste and add an extra squeeze of lemon juice if you prefer a sharper tang.
8. 8
   garnish

   Garnish with fresh cilantro and serve immediately.

   Transfer to a serving dish, sprinkle generously with chopped cilantro, and serve hot with rice bhakri or steamed rice.

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