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