Complete your meal with this simple yet flavoursome Goan side-dish comprising two main ingredients of Konkan cuisine – seafood and coconut!
A few weeks back, the fisherwoman who frequents our neighbourhood had brought a batch of the freshest clams from São Jacinto island. We bought some and then went on to prepare some tisryanche sukhe.
During my father’s childhood, the nustekaan would come by the door, bringing fresh seafood, especially tisreo from Nerul and Sinquerim. According to my father, the tisreo of yesteryear would taste naturally sweet and everyone would relish them.
How to clean clams
The focus of this recipe is on using fresh clams. As soon you get them from the market, fill water in the tub containing them, and start washing the clams. Pick up the clams, transfer them to another container, and discard the water from the tub. Repeat a similar process 3-4 times or until you completely get rid of the sand. Next, we will use the long blade of the adoli to de-shell each of the clams, slitting the clams in the center, pulling the two halves apart, and retaining the flesh on one shell while discarding the other shell. Once all the clams are de-shelled in this manner, we are good to go!
Goan Clams Sukhe
Ingredients
- Around 100 clams (tisreo)
- 3 medium sized onions, chopped
- 2 tbsp coconut oil/mild cooking oil
- 1/2 tsp turmeric powder
- 3/4 tsp red chilli powder
- 2-3 kokum petals
- Handful of grated coconut
- Salt to taste
Directions
- Wash the clams (tisreo) 3-4 times thoroughly; de-shell them and set aside.
- Over a low flame, in a pan/kadhai, add in 2 tbsp of coconut oil.
- Once heated, add in the chopped onion and stir well till they turn translucent.
- Now, add in the de-shelled clams (tisreo) and mix well with the onion.
- Add in half a cup of water and cover with its lid, leaving a slight gap, for about 15-20 minutes.
- Add in 1/2 tsp of turmeric powder, 3/4 tsp of red chilli powder, and some salt to taste. Stir well.
- Keep on medium-flame now to lose excess water, as needed.
- Add in 3 kokum petals (sol) and a handful of coconut.
- Once done, switch off the flame and serve hot.
Ankita's Kitchen 