Tisreo sukhem (semi gravy)

Clams with coconut – semi gravy

Ingredients:

40 – 45 clams / tisreo

Grind to a paste:

¾ freshly grated coconut

1 tablespoon coriander seeds

2 slit chilies

4 cloves of garlic

1 inch cinnamon stick

¼ teaspoon cumin

11 peppercorns

5 cloves

½ teaspoon turmeric

½ inch ginger

*** The green chilies can be ground or add along with the onion.

Other ingredients:

1 medium onion chopped

2-3 pieces of tamarind in warm water

Salt to taste

Oil as required

Pre – Preparation:

1. Clean the clams / tisreo and put them in the deep freezer for 30 min, they will automatically open.
2. Remove from the freezer and clean the clams as seen in the picture below.

Preparation:

1. Add oil to a kadai / wok and sauté the onion till they turn translucent.

2. Now pour in the ground masala and cook for 1 minute.

3. Clean the mixer with little water and add it to the masala.

4. At this point add the clams / tisreos.

5. Add the tamarind water as required and salt to taste

6. Cook till the gravy dries or reaches the required consistency.

Bon appetit.