Tisreo sukhe (dry clams with coconut)
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Clams tossed with grated coconut, onion and spices until dry, a coastal Konkani dish cooked when clams are plentiful.
Region: GoaOccasion: Everyday meals, especially after the monsoonTime: 45 minServes: 4Non-vegetarian
Ingredients
- 500 g clams (tisreo), well scrubbed
- 1 cup grated coconut
- 1 onion, finely chopped
- 4 cloves garlic and 1 cm ginger, crushed
- 2 green chillies, chopped
- 1 tsp Goan red chilli powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 4 kokum, soaked, or 1 tsp tamarind pulp
- 2 tbsp coconut oil
- Salt to taste and chopped coriander leaves
Method
- Wash the clams in several changes of water. Steam them briefly until they open, then remove one half of each shell and keep the halves with meat.
- Heat the oil and fry the onion, garlic, ginger and green chillies until soft.
- Add the chilli, coriander and turmeric powders and fry for a minute.
- Add the clams, coconut, kokum and salt, and toss on low heat for 8–10 minutes until dry and fragrant.
- Sprinkle coriander and serve with rice and curry.
History
Clams are gathered from the estuaries and backwaters of the Mandovi and Zuari rivers, and cooking them dry with coconut is a long-standing Konkani method.
Significance
Clam dishes are part of the seasonal coastal diet of Goa, eaten mainly outside the monsoon fishing ban.