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Aromatic and spicy clam curry from the Konkan coast of Maharashtra. Fresh clams are simmered in a rich, coconut-based gravy, bursting with traditional Malvani spices. A true coastal delicacy.
For 4 servings
Clean & Steam Clams
Prepare the Masala Paste
Sauté & Cook the Masala
Aromatic and spicy clam curry from the Konkan coast of Maharashtra. Fresh clams are simmered in a rich, coconut-based gravy, bursting with traditional Malvani spices. A true coastal delicacy.
This maharashtrian recipe takes 50 minutes to prepare and yields 4 servings. At 273.54 calories per serving with 20.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Gravy
Add Clams & Finish
Garnish and Serve
Replace clams with prawns (shrimp) to make a delicious Kolambi che Kalvan. Adjust cooking time as prawns cook faster.
Add pieces of drumstick (moringa) to the gravy along with the water and cook until tender before adding the clams for extra nutrition and texture.
For a richer, creamier gravy, add a paste of 8-10 soaked cashews along with the coconut masala while grinding.
Clams are a fantastic source of high-quality, lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish is rich in iron, a mineral crucial for forming hemoglobin, which transports oxygen in the blood. Adequate iron intake helps prevent anemia and boosts energy levels.
Clams are packed with Vitamin B12, a vital nutrient for maintaining healthy nerve cells and supporting cognitive function and brain health.
The spices used in the curry, such as turmeric and ginger, contain powerful anti-inflammatory compounds like curcumin and gingerol that can help reduce inflammation in the body.
One serving of Tisrya Che Kalvan contains approximately 350-400 calories, depending on the amount of coconut and oil used. This is an estimate and can vary.
Yes, it can be a healthy dish. Clams are an excellent source of lean protein, iron, and vitamin B12. The spices have anti-inflammatory benefits. However, it contains saturated fat from coconut, so it's best enjoyed in moderation as part of a balanced diet.
While fresh clams provide the best flavor and texture, you can use frozen, pre-cooked clams. Thaw them completely before use and add them to the curry at the very end, cooking for only 1-2 minutes to heat through.
If Malvani masala is unavailable, you can use a good quality fish curry masala or a mix of 1 tbsp red chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1/2 tsp garam masala.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat until just warmed through. Avoid microwaving as it can make the clams rubbery.
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