Sukhe Shimple/Tisre

 

IMAG6098-1Shimple /Tisre is a form of shell fish.

Never add salt to any shell fish dish  eg:crabs,prawms,clams before tasting,as it has salt content in it.

Cook the dish completely taste it and then add salt if required.

Cleaning of Tisre/Shimple:

manila-clams-380x248

Clean tisre/shimple by washing in running water,make sure all dirt/mud is washed out.

Tisre/Shimple consists of two (usually equal) halves, which are connected by a hinge joint and a ligament

Cut open tisre/shimple in two pieces from the broader side,

There will be at thin white linning(ligament) connecting both the shells,remove and discard it.

Some whitish liquid will ooze out from the shells it is know at KAT ,collect it in a bowl for further use.

Once seperated in two shells,scoop out and collect the flesh from both shells in one shell,discard anther shell,this is known as ek shippi(one shell).

Dont wash tisre/shimple once open.

Now ur shell are ready to be cooked.

Ingredients:

2 cups cleaned Shimple/Tisre(clams).with extracted kat(liquid from shimple/tisre)

2 big Onions finely chopped.

1/4 cup Vatan.

1 tbsp Malvani masala.

1/4 tsp Hadi powder.

1 tbsp Oil.

5 Kokum.

Salt to taste.

Method:

In a plate take cleaned shimple/tisre,add haldi,malwani masala,kat & 1/2 onion chopped.

Keep aside.

20130518_120553

 

In a thick bottom pan heat oil,add remaining chopped onion stir fry till onion turns pinkish in colour.

Add shimple/ tisre with masala,mix well cover and let cook for 15 minutes.

Add vatan and kokun,mix well,taste and add salt if required.

Serve hot with rice or bhakri.

Tip:To get flavour of Goa,use coconut oil instead of refined oil.

Happy Cooking !!!

Sameera

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s