Goan Dry Chillies, Star Anise, Cumin Seeds, Mace, Turmeric Powder, Cinnamon Sticks, Garlic, Poppy Seeds, Nutmeg, Cloves, Pepper, Coriander, Dry Mango Powder
When it comes to cooking tisryo (clams) or kurlya (crabs), perhaps nothing could beat this masala, a traditional classic from the Kunbi tribe, who are believed to be the original inhabitants of Konkan. Xasti refers to the region of south Goa, commonly known as Salcette, which the tribe calls their home. Even after many centuries, they have kept their folk identity, tradition and culture to this day, offering us the opportunity to savor the distinct flavour and taste of their cuisine. This masala though traditionally used for shellfish, compliments other types of seafood as well.
Take 500g of clean Tisryo (clams), split in two or shelled. In a deep bottomed vessel, fry 2 medium onions, thinly sliced, in 2 tsps of oil until they turn soft and translucent. Add 3 tsps of the Kunbi Xasti masala and continue to fry for a minute. Add a cup of warm water and a minute later add a cup of freshly grated coconut. Mix well and let it cook for about 5 mins. Add the clams now, while stirring continuously to mix with the masala thoroughly. Add salt as needed. Add some chopped coriander leaves and give it a good mix. Cover and cook for about 10-15 mins. The water should have evaporated leaving a thick gravy. Remove from flame, let it rest for 5 min, then serve.
Detailed video and illustrated recipe on womenoffatorda.in/tisryomasala
Looks authentic. I have been looking for the traditional style KUNBI XASTI for a long time. Thank you.
Thanks for this great review