With rains pouring outside, the yearn for binging on seafood automatically goes up and that is all the excuse we need this Friday night to binge on a scrumptious recipe of Tesryo Masala, which comes packed with the goodness of clams or yummy shell fish. They say the way to a person’s heart is through their stomach so, welcome romance this monsoon by whipping up a lip-smacking platter of shell fish or clams in Tesryo Masala which goes well with roti as a main course.owever, Tesryo are a local favourite and can be eaten on its own like a starter or as a dry dish in between the meal. Check out its recipe below which uses local ingredients and pairs it with the peri peri masala to suit the Indian taste buds.
Ingredients:
Refined oil 20ml
Onion 20gm
Garlic 20gm
Clams 150gm
Onion tomato masala 60gm
Tesryo masala 5gm
Coconut milk 40ml
Turmeric 1 gm
Salt to taste
Coriander 4gm
Method:
Blanch the clams in hot water salt and a lemon wedge. Blanch for 2 minutes and remove. The oil in another pan add the chopped onion garlic and sauté. Add the onion tomato masala and sauté. Add peri peri powder 5 gms.
Add home made tesryo masala and sauté. Add the coconut milk turmeric and salt. Add the clams and cook for 30 seconds. Top with peri peri masala. Serve in a deep dish. Garnish with coriander leaves. Serve hot with poi.