Koli Tisriya Masala
Clams cooked in a fiery coconut and Koli masala base.
About this dish
Tisriya (Clams) Masala is a signature dish of the Koli fishing community of Mumbai. It utilizes the iconic Koli Masala—a complex blend of up to 18 spices. The dish is distinctive for its use of fresh coconut and the practice of keeping the clams in their shells, which holds the spicy, briny juices.
Ingredients
The Seafood
- 1 kg Fresh Clams (Tisriya)
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt
The Koli Base
- 2 tbsp Koli Masala (or Malvani Masala)
- 1 cup Fresh Coconut, grated
- 2 medium Onions, finely sliced
- 1 tbsp Ginger-garlic paste
- 3-4 Kokum petals
Tempering and Garnish
- 3 tbsp Peanut oil
- 1/2 tsp Mustard seeds
- 10 Curry leaves
- 1/2 cup Fresh coriander, chopped
Method
- 1
Clean the Clams
Soak clams in salted water for 30 minutes to purge sand. Scrub the shells. Discard any clams that stay open. Open the remaining clams manually, keeping the meat on one half of the shell and discarding the empty half.
- 2
Prepare the Coconut Paste
In a small pan, dry roast the grated coconut and half of the sliced onions until they turn golden brown. Grind this to a coarse paste with a little water. This provides the thick 'thickener' for the masala.
- 3
Sauté Aromatics
Heat oil in a wide pan. Add mustard seeds and curry leaves. Once they crackle, add the remaining sliced onions and sauté until translucent and soft.
- 4
Spice Aromatics
Add ginger-garlic paste and sauté for a minute. Add the Koli masala and turmeric. Stir for 30 seconds on low heat to release the oils from the spices without burning them.
- 5
Cook the Clams
Add the cleaned clams to the pan. Toss them gently to coat with the spice mix. Cover and cook for 5 minutes. The clams will release their own liquor, which creates the base of the sauce.
- 6
Incorporate Coconut
Stir in the prepared coconut-onion paste and the kokum petals. The kokum is essential to cut through the richness of the coconut and the brine of the clams.
- 7
Simmer and Reduce
Add a splash of water if the masala is too dry. Simmer uncovered for 5-7 minutes until the gravy clings to the shells. The consistency should be thick and 'lip-smacking' rather than soupy.
- 8
Finishing Touch
Adjust salt (carefully, as clams are naturally salty). Garnish with a generous handful of chopped coriander. Serve immediately while the clam meat is tender.
Notes & variations
- If you can't find Koli Masala, use a mix of 2 parts red chili powder, 1 part garam masala, and 1/2 part black pepper.
- Ensure you buy 'tight' clams; any that don't close when tapped before cooking are dead and must be tossed.
- You can use frozen clam meat, but the flavor from the shells is vastly superior.
- Adjust the number of kokum petals based on how tangy you like your seafood.
Serve with
Bhakhri (rice flour flatbread) or plain steamed rice to soak up the masala.
Cook's note
Do not overcook the clams; as soon as the meat shrinks slightly and turns opaque, they are done. Overcooking makes them rubbery.