This is a lovely authentic GSB Konkani recipe from my mother’s kitchen.
Tisryanche Vade or Mussel ( Clam ) Fritters with Coconut
The Gaud Saraswat Brahmin are mostly from the Western coast of India and their cuisine is very unique. Clams are the brownish shellfish found most commonly in India. Clams are the bigger cousin with an bluish black shell. While most people make a curry with clams, this tasty but simple recipe brings to you a taste of Konkan. Fish and coconut are a match made in heaven. I’m sure all lovers of clams will love it as much as I do.
Clam meat- 1 cup
Coconut grated- 1/2 cup
Turmeric- 1/2 tsp
Chilli powder- 1/2 tsp
Onion- 1/2 chopped
Garam masala- 1/4 tsp
Rice flour- 2 tbsp + 1/2 cup
Tamarind extract - 1/4 tsp
Salt - to taste
Chop the onions and thaw the mussel meat if using frozen. If using whole clams, boil them and then separate the meat.
Mix with turmeric, chilli powder, garam masala, salt and 2 tbsp rice flour. Let stand for 10 minutes.
Make a paste of the onion and coconut and mix with the mussels.
Spread the remaining rice flour on a plate.
Make small balls out of the mussel mixture. Slightly flatten, dip in the rice flour. Coat well on both sides.
Heat oil in a flat pan. When hot, shallow fry the vadas for 3-4 minutes on each side till golden brown.