Tisryache (Shimplya or Khubbe as called by some) kaalvan is a coconut based clam curry in Konkan style. With the abundance of coconuts in Konkan which is due to the proximity of this area to sea, coconuts are a basic ingredient in every dish cooked in this region.
Just like the other fish curries, Tisryache kaalvan too is relished with hot steamed rice and Sol Kadhi.
Being a shellfish, Clams are a good source of iron and Vit B12. Clams contain saturated fat content which is good for people with high cholesterol.
25-30 Tisrya (small or medium sized)
1 Large Potato (cubed)
For masala to be roasted :
1 cup Fresh grated coconut
1/2 Medium Onion….. thinly sliced
2 Bedgi dry red chillies
1 inch Cardamom
1 Green Cardamom
1 Small Bay leaf
1 tbs Corriander seeds
1/4 tsp Cumin seeds
Oil for roasting
For the gravy :
2 Small onions…. finely chopped
1/4 tsp Turmeric powder
1 tsp Red chilli powder…….to be adjusted
3 Garlic cloves….. finely chopped
2 tsp Garam Masala (if not using whole spices mentioned above)
1/2 tsp tamarind…… to be adjusted
Salt to taste
2 tbs Oil for tempering
1. to begin making the Tisryache kaalvan, shell (keep one shell intact) and wash the tisrya.
2. In a kadhai, heat oil and add red chillies and roast. Keep aside to cool. Similarly roast mentioned whole masalas using little oil and keep aside to cool.
3. Now again heat a tbs of oil in the kadhai add the sliced onions to it. Add a quarter tsp of salt to it. Saute till transparent.
4. Now add the grated coconut and saute till it turns little brown.
5. Switch off the heat and let the mixture cool.
6. In the meantime, heat oil for tempering in a saucepan and add the finely chopped onions and garlic to it. Saute till onions turn translucent. Add the turmeric and red chilli powder.
7. Add the cubed potatoes and mix. Add little water so as to cover the potatoes. Cook for a while with the lid on.
8. Now add the tisrya and mix well. Cook covered till both the potatoes and the tisrya are cooked.
9. Grind together all the roasted ingredients into a fine paste using sufficient water. Add this paste, garam masala (if not using whole spices) and salt to taste to the cooked tisrya. Add sufficient water to get a gravy of medium thick consistency. Keep simmering on low flame for about five minutes.
Just like this tisrya kaalvan that is clams curry, one more dish called tisrya sukka masala is also made. It is basically a dry gravy to be relished with some hot chapatis or bhaakaris. Generally it is preferable to buy small or medium clams instead of the big ones which can be a bit chewy though some do prefer them over the small ones. Enjoy the tisrya kaalvan with steamed rice and some sol kadhi and tisrya vade by the side!!