When it comes to cooking tisryo (clams) or kurlya (crabs), perhaps nothing could beat this masala, a traditional classic from the Kunbi tribe – believed to be the original inhabitants of Konkan. This ancient masala recipe is from the community based in Salsette, another name for South Goa. Even after many centuries, they have kept their folk identity, tradition and culture to this day, offering us the opportunity to relish the distinct flavour and taste of their cuisine. This masala though traditionally used for shellfish, compliments other types of seafood as well.