Goan Tisreo Sukka
A fragrant and spicy Goan preparation of fresh clams cooked in a freshly ground coconut, roasted spices, and tangy tamarind paste. This coastal delicacy pairs wonderfully with warm Goan poi or steamed rice.
45min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Soak the cleaned clams in salted water for 30 minutes to purge any remaining sand, then rinse well and drain.
2
Soak the tamarind in a small amount of warm water and extract the pulp.
3
Dry roast the dried red chillies, coriander seeds, cumin seeds, and peppercorns in a pan until fragrant, then let them cool.
4
In a grinder, combine the roasted spices, grated coconut, garlic, ginger, turmeric, and tamarind extract with a little water to form a semi-coarse paste.
5
Heat coconut oil in a heavy-bottomed pan and sauté the sliced shallots until translucent.
6
Add the ground coconut masala paste to the pan and fry for 3 to 4 minutes until the oil separates slightly.
7
Add the cleaned clams to the masala, toss well to coat evenly, and season with salt.
8
Cover the pan with a lid and cook on medium heat for about 8 to 10 minutes, allowing the clams to open up in their own juices.
9
Remove the lid, stir well, and cook for another 2 minutes if excess moisture needs to evaporate.
10
Garnish with freshly chopped coriander leaves and serve hot.
Ingredients
1 kg fresh clams (tisreo), cleaned and washed thoroughly
1.5 cups freshly grated coconut
6-8 dried Kashmiri red chillies
1 tbsp coriander seeds
1/2 tsp cumin seeds
6-8 black peppercorns
4-5 small shallots, sliced
3-4 cloves garlic
1-inch piece ginger
1 small ball of tamarind
1/2 tsp turmeric powder
2 tbsp coconut oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.