Tisryachi Koddel
A classic Goan curry featuring fresh clams cooked in a fragrant, tangy coconut masala. This coastal delicacy is spicy, savory, and pairs perfectly with a plate of hot steamed rice. A true taste of Goa!
For 4 servings
Clean the Clams
- Scrub the clam shells thoroughly under cold running water to remove any external dirt or barnacles.
- Place the clams in a large bowl and cover with salted water (about 1 tablespoon of salt per liter of water). Let them soak for 30-60 minutes. This process, called purging, helps the clams expel internal sand and grit.
- After soaking, drain the water and rinse the clams one last time. Discard any clams that are open and do not close when tapped, as they may not be fresh.
Prepare the Coconut Masala Paste
- In a dry pan over low-medium heat, roast the dried red chilies, coriander seeds, cumin seeds, and black peppercorns for 2-3 minutes until they release a fragrant aroma. Be careful not to burn them.
- Remove the roasted spices from the pan and let them cool completely.
- In a blender or grinder jar, combine the cooled roasted spices, grated coconut, turmeric powder, garlic cloves, the roughly chopped onion, and tamarind paste.
- Add about 1/4 cup of water and grind to a very smooth, thick paste. Add a little more water, a tablespoon at a time, only if needed to facilitate grinding.
Cook the Curry Base
- Heat the vegetable oil in a heavy-bottomed pot or kadai over medium heat.
- Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft, translucent, and lightly golden.
- Add the ground masala paste to the pot. Sauté for 7-8 minutes, stirring frequently, until the raw smell disappears, the paste darkens slightly, and you see oil beginning to separate from the sides of the masala.
Cook the Clams
- Gently add the cleaned clams to the pot with the cooked masala.
- Pour in 1.5 cups of water and add salt to taste. Stir gently to combine everything without breaking the clam shells.
- Bring the curry to a rolling boil, then immediately reduce the heat to a medium-low simmer.
- Cover the pot and let it cook for 7-10 minutes. The clams are cooked once their shells have opened up.
Finish and Serve
- Once cooked, carefully check the clams and discard any that have remained tightly shut.
- If using, stir in the powdered jaggery until it dissolves completely. This helps balance the tangy and spicy flavors.
- Taste the curry and adjust the salt if necessary.
- Turn off the heat and let the curry rest, covered, for at least 10 minutes. This allows the flavors to meld and deepen.
- Serve hot with steamed rice or traditional Goan bread like pao or sannas.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Thoroughly cleaning and purging the clams is the most critical step to avoid a gritty curry.
- 2Do not overcook the clams, as they will become tough and rubbery. They are done as soon as they open.
- 3Always discard any clams that do not open during cooking; they are not safe to eat.
- 4For a vibrant red color, use Kashmiri red chilies, which are known for their color rather than extreme heat.
- 5Using fresh, juicy tamarind soaked in water provides a more authentic flavor than store-bought paste.
- 6For the best flavor and texture, use freshly grated coconut instead of desiccated or powdered coconut.
Adapt it for your goals.
Creamier Curry
For a richer, creamier gravy, add 1/4 cup of thick coconut milk at the very end of cooking. Do not boil the curry after adding the coconut milk.
With VegetablesWith Vegetables
Add chunks of potato or drumsticks (moringa) to the curry along with the water and cook until they are tender before adding the clams.
Spicier VersionSpicier Version
Add 1-2 slit green chilies along with the finely chopped onions for an extra layer of heat.
Why this is on our healthy list.
Rich in Lean Protein
Clams are an excellent source of high-quality, low-fat protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Excellent Source of Iron
This dish is a great source of heme iron from the clams, a type that is easily absorbed by the body. Iron is crucial for forming hemoglobin, which transports oxygen in the blood, thus helping to prevent anemia.
Boosts Immunity
The combination of garlic, turmeric, and other spices provides antioxidants and compounds that have anti-inflammatory and immunity-boosting properties, helping to protect the body against infections.
Frequently asked questions
A single serving of Tisryachi Koddel contains approximately 280-320 calories, depending on the amount of coconut and oil used. It's a relatively moderate-calorie dish.