Tisryo Sukke
A classic Goan delicacy featuring fresh clams cooked in a semi-dry, spiced coconut masala. This dish perfectly balances spicy, tangy, and sweet flavors, bringing the taste of the Goan coast to your table.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Clams
- b.Scrub the clam shells thoroughly under cold running water to remove all sand and grit.
- c.In a large pot, add the cleaned clams and 1/4 cup of water. Cover the pot and steam over medium-high heat for 5-7 minutes, or until the clams have opened.
- d.Discard any clams that remain closed. You can either keep the meat in one half of the shell for presentation or remove it completely.
- e.Strain the liquid from the pot through a fine-mesh sieve to remove any grit and reserve this flavorful clam broth.
- 2
Step 2
- a.Roast Spices & Prepare Masala Paste
- b.In a small, dry pan over low heat, toast the Kashmiri red chilies, spicy red chilies, and coriander seeds for 1-2 minutes until they become aromatic. Be careful not to burn them.
- c.Allow the roasted spices to cool completely. Transfer them to a grinder.
- d.To the grinder, add the grated coconut, ginger, garlic, turmeric powder, and tamarind pulp.
- e.Add a few tablespoons of water and grind to a thick, slightly coarse paste. Set aside.
- 3
Step 3
- a.Sauté Aromatics and Masala
- b.Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Add the finely chopped onions and sauté for 6-7 minutes, stirring occasionally, until they are soft and golden brown.
- d.Add the ground masala paste to the pan. Cook for 5-6 minutes, stirring frequently, until the raw smell disappears and you see oil beginning to separate from the masala.
- 4
Step 4
- a.Combine and Cook the Sukke
- b.Add the steamed clams (with or without shells) to the cooked masala.
- c.Stir in the grated jaggery and salt. Mix gently to coat the clams evenly without breaking the shells.
- d.If the mixture seems too dry, add 2-4 tablespoons of the reserved clam broth to reach a semi-dry consistency.
- e.Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the clams to absorb the rich flavors of the masala. Avoid overcooking.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat and garnish generously with freshly chopped coriander leaves.
- c.Serve Tisryo Sukke immediately while hot with steamed rice, Goan pao (bread), or bhakri (rice flour flatbread).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use freshly grated coconut. Desiccated or frozen coconut will alter the texture.
- 2Always discard any clams that do not open after steaming, as they are not safe for consumption.
- 3Do not overcook the clams in the final step, as they can become tough and rubbery. A few minutes of simmering is all they need.
- 4The balance of sweet (jaggery) and tangy (tamarind) is key. Adjust these ingredients to your personal preference.
- 5Using a mix of Kashmiri chilies for color and spicier chilies like Bedgi for heat provides a well-rounded flavor profile.
Adapt it for your goals.
Seafood Variation
This sukke masala base works wonderfully with other seafood. Try it with mussels (ximpio), prawns, or even small crabs.
Vegetarian VersionVegetarian Version
For a vegetarian alternative, replace clams with an equal amount of button mushrooms, cubed potatoes, or a mix of vegetables like cauliflower and green beans. Adjust cooking times accordingly.
Increase Spice LevelIncrease Spice Level
If you prefer a spicier dish, increase the number of hot red chilies or add a slit green chili when sautéing the onions.
Why this is on our healthy list.
Rich in Lean Protein
Clams are a fantastic source of high-quality, lean protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Excellent Source of Iron
This dish is rich in iron, a crucial mineral for forming hemoglobin, which transports oxygen in the blood. A healthy iron intake helps prevent anemia and boosts energy levels.
Anti-inflammatory Properties
The use of spices like turmeric (containing curcumin) and ginger lends natural anti-inflammatory properties to the dish, which can help combat chronic inflammation in the body.
Boosts Immunity
Clams are packed with zinc and selenium, two minerals vital for a healthy immune system. Garlic also contributes to its immune-boosting effects.
Frequently asked questions
One serving (approximately 220g) of Tisryo Sukke contains an estimated 300-350 calories. This can vary based on the exact size of the clams and the amount of coconut and oil used.