‘Tis time for a Tisrya Roast

The summer is here and Clams go down really well in this heat. Here is a really simple and quick recipe, especially with Fishvish Clam Meat (since it already all cleaned for you).

Clam Roast Kerala Style goes exceptionally well with Appams or Idiyyapam – just order them if you don’t want to make them yourself –  but they really do work well together.


  1. Fishvish Clam Meat – 500 gms
  2. Onion – 2 (large, finely chopped)
  3. Ginger / Garlic paste – 1 tbsp
  4. Green Chillis – 3 (chopped fine)
  5. Fenugreek Seeds (Methi) – 6-8
  6. Fennel Powder (Saunf) – 1/2 tsp
  7. Turmeric Powder (Haldi) – 1/2 tsp
  8. Red Chilli Powder – 2 tsp
  9. Black Pepper Powder -2 tsp
  10. Curry Leaves – 3-5
  11. Coconut Oil – 4 tbsp
  12. Salt to taste


  • Heat coconut oil in a pan, splutter fenugreek seeds, add chopped onions, ginger / garlic paste, green chill, curry leaves and saute well.
  • Add all powders and saute some more.
  • Now add the thawed Clam Meat and salt and mix well.
  • Cover and cook for 15-20 minutes, stirring occasionally until it becomes dry and turns a nice brown colour.
  • The Clam Meat Roast is ready!
  • Serve hot with plain Appam or Idiyappam.

Goes really well with chilled beer too!


Bijal Patel
Co-Founder Fishvish
Hardcore food junkie, 
loves to cook for his wife.

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