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Tisryo sukhe
Dry clam coconut masala
Tisreo sukhem — Goan clams tossed in a dry, coarse coconut masala
When the clam beds of the Zuari and Mandovi rivers are full after the monsoon, Goan kitchens cook tisryo (clams) as sukhe, meaning dry: no gravy, just shells coated in a coarse, spiced coconut masala. It is a Saturday-lunch side dish with fish curry and rice, eaten with the fingers, picking each clam out of its half-shell. Chef's tip: grind the coconut masala without water and only briefly, so it stays coarse and clings to the shells.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the clams
- 2 ¼ lb live clams in their shells
- 2 tbsp salt, for soaking
For the masala
- 4 cloves garlic
- ¾ in fresh ginger
- ½ tsp ground turmeric
- 1 tsp Kashmiri chilli powder
- 1 ½ tsp ground coriander
- ½ tsp garam masala
For cooking
- 2 tbsp coconut oil
- 1 onionfinely chopped
- 1 tsp tamarind paste
- ¾ tsp salt
- 2 tbsp coriander leaves (optional)chopped
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Method
0/9 doneStep 1: Scrub 2 ¼ lb live clams in their shells under cold running water. Tap any open shells on the worktop: throw away any that don't close, and any with cracked shells.
Step 2: Soak the clams in 2 litres of cold water with 2 tbsp salt, for soaking for 30 minutes so they spit out their sand, then lift them out and rinse.
30 minStep 3: Put the clams in a wide pan with 100 ml water, cover and cook over a high heat for 3–5 minutes, shaking the pan, until the shells open. Throw away any that stay closed.
5 minStep 4: Pull off and discard the empty top shells, keeping each clam in its bottom shell. Strain and keep the cooking liquor.
Step 5: Pulse 4 oz fresh or frozen grated coconut with 4 cloves garlic, ¾ in fresh ginger, 2 green chillies, ½ tsp ground turmeric, 1 tsp Kashmiri chilli powder, 1 ½ tsp ground coriander and ½ tsp garam masala, without water, to a coarse, damp crumble.
Step 6: Heat 2 tbsp coconut oil in a wide pan over a medium heat and fry 1 onion for 6 minutes until golden.
6 minStep 7: Add the coconut masala and fry for 4 minutes, stirring, until it smells toasty and looks dry.
4 minStep 8: Add the clams, 1 tsp tamarind paste, ¾ tsp salt and 4 tbsp of the clam liquor and toss for 2–3 minutes until every shell is coated and hot. Common mistake: cooking the clams for long after they have opened; they shrink and turn rubbery.
3 minStep 9: Scatter 2 tbsp coriander leaves over and serve straight away with rice and curry.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 15 g
- Carbs
- 9 g
- Fat
- 15 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tisryo sukhe take?
- About 60 minutes in total: 45 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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