Clam (Teesrya): Clams are bivalve molluscs that are native to both, seawater and freshwater. Clams are eaten more in the coastal regions of India, especially in the Konkan, Kerala, Bengal and Karnataka regions. In the south western coast of India, also known as the Konkan region, clams are used to cook curries and side dishes, like Tisaryachi Ekshipi, which is clams with one shell on.
Note: Nutritive value / 100 g of raw ingredients
600 gms clams
1 onion finely chopped
1 medium tomato finely chopped
1/4 cup oil
2 tsp red chili powder
3 tsp garam masala
3/4 cup dessicated coconut
5 – 6 cups water
salt as per taste
Heat oil in a skillet and when it gets hot add chopped onions.
Fry the onions till they turn brown.
Add tomato and dessicated coconut and fry till the tomato becomes soft and mushy.
Add red chili powder and garam masala and salt as per taste.
Mix the masala with the rest of the ingredients in the skillet.
Finally add clams and then water and let it cook on medium heat.
The Clams in the shell will open during the cooking process.
Discard any clams that do not open.
When cooked remove from heat and serve with chapatis or rice.