Mussels Curry / शिवळ्याची आमटी / तिसऱ्याची आमटी

Mussels Curry / शिवळ्याची आमटी / तिसऱ्याची आमटी  :

Mussels, clams, pacific geoduck, pacific razor clams, Atlantic sard clam, soft shell clam, shellfish, Shivalya (शिवळ्या)/Tisriya (तिसऱ्या)/Shimple (शिंपले ) are members of several families of bivalve mollusas. They are basically edible clams, which are mostly rounded or oval in shape.

Clam is one of those fish/shellfish which is prepared throughout the globe. Clams are found in a variety of habitats including the Pacific coast, North Atlantic, Arctic, Antarctic waters, coastal mudflats, coral reef, and in the deep ocean.

Calms are very nutritious as they are a lean source of protein; are rich in minerals, vitamins, and omega-3 fatty acid.  

Clams are juicy and luscious fish. Taste is fishy but it is not gross nor is it overpowering. We have used blue mussels from the North of Atlantic Ocean in our recipes. Though the mussels are from the Atlantic Ocean, the recipe which is recreated by us is the SKP style.

Ingredients:

Grated dry or wet coconut: 1 cup

Onion: 2 medium size (finely chopped)

SKP masala : 3 tsp

Garam masala: 1 tsp

Turmeric: 1 tsp

Salt to taste

Tamarind water: 1/2 cup

Coriander

Oil - 3 tbsp (Approx)

Ginger garlic paste: 2 tbsp

Mussel cleaning process:

Wash the Mussel thoroughly under running water, scrub the shell with a brush.

Open the mussel and split into two halves. Clean the mussel again to remove internal mud if any.

Take a pot to boil water, add the mussel in boiling water and let it cook for 10 minutes.

Later strain the excess water in a bowl and keep it aside. This will be used as stock in the gravy which will add a delicious taste to our curry.

Procedure:

1) Take a pan to add oil in it on medium flame and add chopped onions to it. 

2) Once onions are translucent, add ginger garlic paste, fry the mixture until it is golden brown.

3) Heat another pan with some oil and add grated coconut, fry coconut until it is slightly brown.

4) Switch off both the pans and allow the coconut and onion mixture to cool down

5) In a blender add fried coconut and onion with some water and blend it to get a nice thick paste

6) Take another pan to add oil in it on medium flame, once oil is medium heated add the onion coconut paste.

7) Add skp masala, turmeric, and salt to the mixture.

8) Fry the mixture until it releases oil.

9) Once the mixture starts releasing oil, add mussel stock 1-2 cups and the boiled mussels

10) Add tamarind water and cook the gravy until it boils.

11) Add garam masala give a nice stir and switch off the flame

12) Garnish it with chopped coriander.

Serve it with Rice bhakri, Chapati , Phulka, or Plain rice.

Enjoy!!!