Name: Clam / Tisrya Konkan Curry recipe by Sanyukta Chavan at BetterButter
Prep time: 48 min
Cook time: 30 min
Total time: 78 min
Yield: 6
Ingredients: Clam (Tisrya) - 1 kg; Coconut - 1 cup; Onion - 2 to 3; Small tomato - 1; Sichuan pepper - 4 to 5; Fennel seeds - 1 teaspoon; Garlic - 8 to 9 cloves; Ginger - 1 inch; Black Pepper - 6 to 7; Chilli powder - 3 teaspoonful; Turmeric powder - 1/2 teaspoon; Asafoetida (hing) - a pinch; Coriander leaves - for garnish; Salt as needed; Oil - 1 tablespoon

Ingredients Serving: 6

Clam (Tisrya) - 1 kg
Coconut - 1 cup
Onion - 2 to 3
Small tomato - 1
Sichuan pepper - 4 to 5
Fennel seeds - 1 teaspoon
Garlic - 8 to 9 cloves
Ginger - 1 inch
Black Pepper - 6 to 7
Chilli powder - 3 teaspoonful
Turmeric powder - 1/2 teaspoon
Asafoetida (hing) - a pinch
Coriander leaves - for garnish
Salt as needed
Oil - 1 tablespoon

Instructions

Add salt and boil clam until it open its mouth. Then remove it from flame and discard the empty shell and keep shell with meat aside. Do not throw the water in which clams were boiled. Keep it to add it to the gravy later.
For gravy Grate coconut and roast until it becomes brown. Slice onions and roast it until it becomes golden brown. Let it gets cool and put roasted coconut and onion along with tomato, black pepper, garlic cloves, fennel seeds and coriander in a grinder. Keep the gravy aside.
Heat oil in a pan. Add asafoetida and 2 - 3 garlic cloves add red chilli powder in oil. Then add clam, turmeric powder, ginger, sichuan pepper, salt and clam stoke. Garnish it with coriander leaves.
Serve it with green chilli, onion slice and rice bhakri.

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