Shivalya/ Tisarya Lipati (Clams Curry)

Clams are rich in zinc and calcium so very nutritious. Clams are known as Shivalya, Tisarya, Shimpale or Shippi in Marathi. Thapathapit or Lipati means curry with little gravy. 
Clams Curry is my most favorite fish dish. Now I am starting without losing more time. So friends, lets get started !

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Clams with shells (Shivalya)- approx 3 cups 
• Finely chopped onion- 1 cup
• Chopped tomato- ½  cup
• Crushed garlic – 8 cloves
• Home made masala or Sunday masala or Malwani masala – 3 to 4 tsp 
• Turmeric powder- ½ tsp
• Asafetida (Hing)- ¼  tsp
• Dried kokam- 2-3 petals 
• Finely chopped fresh coriander- 2 tbsp
• Oil- 3 to 4 tbsp                 
• Salt to taste

Method:

Wash the clan shells 2-3 times under running water. Scrub these shells while washing. Remove soil & sand if any. 

Cover and boil with less than ¼ cup of water for 5 minutes or till shells open. Do not overcook, they become chewy or rubbery.  

Put the clams from shells. Discard any clams that don’t open.

Don’t waste the water which used for boiling. This is stock & it contains full of taste. Strain this stock with fine strainer. Don’t use without staining because it contains sand.

Heat oil in a pan. Add onion & garlic, sauté till it turns into brown. Add turmeric powder, hing and sauté for a minute. Add masala & tomato. Sauté for 3-4 minutes or till tomato becomes soften. 

Add clams & mix well & sauté for a while. Add salt and the stock. Don’t use extra water. Add kokam & some chopped coriander. Cover & cook for 5 minutes on simmer. 

Garnish with coriander. Serve hot with rice or bhakri/roti.

Note: You can add 1 tbsp roasted coconut paste for give the thickness to curry.

I won chef's challenge of Lufthansa India for this recipe "Tisarya Masala (Clams Curry)".

The 'Chef Pick of the Week' winner for the week ending 2 April 2013 is me !