Tisreo sukem
Tisreo sukem, from above
Non vegGoa

Tisreo sukem

Clams cooked dry with coconut and spice. Goa's monsoon beach shack favourite, at home.

40 minTime
13 gProtein each
mediumSpice
Clams on the coast1 chapter · 1 min read

Make it your way

Grandma's wayThe Goan home original.
The original
240kcalsame
13 gproteinsame
4 gfibresame
40minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Clams1 kg clams in shell (about 300 g meat)
Fresh grated coconut1¼ cups
Onion1 medium, chopped
Green chilli2, chopped
Garlic4 cloves
Ginger1.5 cm
Turmeric (ground turmeric)½ tsp
Coriander powder (ground coriander)1 tsp
Red chilli powder (indian red chili powder)¾ tsp
Kokum2 petals
Cooking oil (vegetable oil)1½ tbsp
Coriander leaves (cilantro)a handful
Saltto taste

Method

4 steps
  1. 1Soak clams in salted water 30 minutes, scrub, and discard any that stay open. Open them by steaming briefly, then remove the empty half shells.
  2. 2Lightly crush coconut, chilli, garlic and ginger together with turmeric and spice powders.
  3. 3Heat oil, cook onion until soft, add the masala and fry 3 minutes.
  4. 4Add the clams with kokum and salt and toss until heated through and coated, 5 minutes. Finish with coriander.
Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

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Make it a meal

What goes with Tisreo sukem: a bread or rice, a side, something to drink and something sweet.

Bread or rice Goan poi150 min
Bread or rice Jeera rice30 min
With a main Goan fish curry40 min
With a main Sorpotel120 min
To drink Kokum fizz10 min
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