Tisrya sukhe is a dry clam masala that is prepared in every household in Goa. If you like shellfish, you have to make this delicious recipe at home. This dish is made with clams or shellfish. Clams are often used in Konkani cuisine. The “Aghanashini” river flows through the regions of Goa. People stand in water up to their knees and collect clams on days when the tide is low. Clams are carefully opened before being used for cooking, and a variety of cuisines use the soft meat inside the shell. For some clams, one of the two shells is often retained. There are three varieties of clams used in cooking. The first is known in Konkani as “Tisre”. The shell contains several lines. The second variety is called “Khubbe”, which is devoid of lines. Some individuals consume the first variety while avoiding the second, and vice versa. The third variety, known as ‘kalva’, is found in the large stones near the seaside. This recipe can be made with any of the three varieties of clams. Every Goan seafood thali is incomplete without this dish. This simple recipe is prepared in every home in Goa and goes well with rice, fish curry and other side dishes. This dish is known by different names like tisrayanche suke, tesreo, tisranche sukhe etc. In some homes, this dish is also made with potatoes to balance out the spice levels.
1. 3 cups cleaned clams or Tisri
2. 1 without onion
3. 1 cup freshly grated coconut
4. 1 tablespoon of sugar
5. 3 Our Green Chilli
6. 2/3 Nos Dry Kokum (ground)
7. 1/2 cup cilantro leaves
8. 1/2 tbsp red chili powder
9. 1/2 tbsp Turmeric/Haldi powder
10. 1 tbsp Garam Masala
11. 1 tablespoon sunflower cooking oil
12. 1/2 cup water or fish broth (water freed from clams)
13. Salt to taste
1. Tisreo or clams should be washed under running water to remove sand from the shell.
2. Open the clams with a sharp knife or Boti (Aadoli) and extract the flesh from a shell. If there is flesh in both shell halves, save both shells and wash them thoroughly.
3. Now place all the cleaned clams in a cooking pot or kadai.
4. Add some finely chopped onion.
5. Add sugar and freshly grated coconut.
6. Add the chopped coriander leaves as well as the vertically cut green chilli and the dry kokum.
7. Add Garam masala, turmeric or haldi powder and red chilli powder.
8. Add water or fish stock, sunflower oil and salt to taste.
9. Use your hands to combine it well now so that the masala is evenly coated all over the clams. You have to mix by hand.
10. Light the gas stove and maintain a medium flame for the mixture by placing a plate on top of the kadai.
11. Cook for 20 to 25 minutes; when the color changes, the clams are fully cooked.
12. At this point, turn off the stove.
13. Serve hot with boiled rice and fish curry.