Malvani Tisrya Sukka
A fiery coastal Maharashtrian delicacy featuring fresh clams tossed in a rich, aromatic coconut masala infused with traditional Malvani spices. Best enjoyed piping hot with steamed rice or soft vade.
45min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Clean the clams thoroughly in multiple washes of salted water to remove any sand or grit, then set aside.
2
Heat coconut oil in a heavy-bottomed pan or kadhai over medium heat.
3
Add the finely chopped onions and sauté until translucent and lightly golden.
4
Add the minced garlic and grated ginger, sautéing for another minute until the raw aroma disappears.
5
Add the chopped tomatoes and cook until they turn soft and mushy, releasing oil from the sides.
6
Stir in the Malvani masala, turmeric powder, and red chili powder, mixing well with the onion-tomato base.
7
Add the grated coconut and sauté for 2-3 minutes to blend the flavors together.
8
Add the cleaned clams and tamarind pulp, tossing everything thoroughly to coat the clams in the masala paste.
9
Cover the pan with a lid and let the clams cook in their own juices on medium heat for about 10-12 minutes until they open up completely.
10
Discard any clams that remain tightly closed, adjust salt, and dry up any excess moisture if needed for a sukka (semi-dry) consistency.
11
Garnish generously with freshly chopped coriander leaves and serve hot.
Ingredients
1 kg fresh clams (tisrya), cleaned and washed thoroughly
1.5 cups freshly grated coconut
2 medium onions, finely chopped
2 tomatoes, finely chopped
2 tablespoons Malvani masala
1 teaspoon turmeric powder
1 teaspoon kashmiri red chili powder
6-8 cloves garlic, minced
1 inch ginger, grated
2 tablespoons fresh tamarind pulp
3 tablespoons coconut oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.