Goan Clams Sukka (Tisryache Sukke) Recipe
Goan Clams Sukka, also known as Tisryache Sukke, is a flavorful and spicy coastal dish from Goa featuring fresh clams cooked in aromatic spices, sautéed onions, tomatoes, and grated coconut. This quick and delicious recipe highlights the vibrant flavors of traditional Goan cuisine, making it perfect as a side dish with steamed rice or a simple curry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Goan
Ingredients
Seafood
- 500 grams clams (tisreo/tisre, weight before cleaning)
Vegetables & Herbs
- 2 onions (chopped)
- 1 green chili (slit)
- 2 tomatoes (chopped)
- 1 tablespoon coriander leaves (chopped)
- 2 teaspoons coriander leaves (finely chopped for garnish)
Spices & Others
- 2 teaspoons of oil
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- Salt to taste
- ½ cup grated coconut
Instructions
- Clean the clams: Thoroughly clean the clams by rinsing 2-3 times in water to remove all sand and dirt. Drain completely and open the clams slightly to prepare for cooking.
- Sauté onions: Heat 2 teaspoons of oil in a pan over medium heat. Add the chopped onions and sauté until they become soft and translucent, about 5-7 minutes.
- Add green chili: Add the slit green chili to the pan and sauté for another 2 minutes to release its flavor.
- Add tomatoes and cook: Add the chopped tomatoes, sauté for a minute, then cover the pan and let the tomatoes soften, cooking for about 5 minutes on medium heat.
- Add clams and spices: Add the cleaned clams along with turmeric powder, red chili powder, garam masala powder, salt, and chopped coriander leaves. Mix everything well to evenly coat the clams with the spices.
- Cook the clams: Cover the pan and cook for 2-3 minutes until the clams open up and are cooked through. If there is excess liquid, uncover and cook for an additional minute to reduce the moisture slightly.
- Add grated coconut: Stir in the grated coconut, mix thoroughly, then cover and cook on low heat for 2 more minutes to let the flavors blend.
- Garnish and serve: Taste and adjust the seasoning if needed. Garnish with the finely chopped coriander leaves and serve hot as a side dish with steamed rice and simple curries.
Notes
- Ensure clams are fresh and properly cleaned to avoid any gritty texture.
- Adjust chili quantity according to your spice preference.
- Using freshly grated coconut adds authentic flavor; you may substitute desiccated coconut if fresh is unavailable but soak in warm water before use.
- This dish cooks quickly, so avoid overcooking clams to keep them tender.
- Serve immediately for best taste, as seafood dishes are best enjoyed fresh.
