Tisre sukka (clams sukka) with step-by-step photos and a video recipe. This Goan clam sukka is made with fresh clams (tisre), onions, tomatoes, coconut, and simple spices. It is a quick seafood dish that cooks in about 30 minutes and tastes delicious with rice and curry.
Goan tisreo sukka (tisryache sukke) is a popular seafood side dish. In Konkani, "tisre" means clams, and "sukke" means a semi-dry dish made with coconut and spices. It is commonly served in Goan homes with steamed rice and a simple curry.
This clam sukka recipe is flavorful and very easy to make at home. Whenever I purchase fresh clams, I keep half to make Goan clams curry and the other half to make this Goan-style clam sukka. I cook fresh clams in a simple onion and tomato masala, and add grated coconut for a delicious coastal flavor. It's so simple.
This Tisreo sukka is mildly spicy, slightly tangy, and full of fresh coconut flavor. The clams stay soft and juicy, coated in a simple masala. You can easily adjust the spice and coconut to suit your taste. If you enjoy Goan seafood dishes, you may also like our Goan prawn curry recipe, bangdyachi uddamethi, or the stuffed squid recipe.
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Why This Tisre Sukka Recipe Is So Good!
- Easy step-by-step instructions with photos and a recipe video.
- Quick and easy to make at home. This tisre sukke recipe comes together in about 30 minutes.
- Full of Goan coastal flavor. Fresh clams cooked with onion, tomato, everyday Goan spices, and coconut. This clams sukka is spicy, tangy, and tastes so delicious.
- Easy to customize. Adjust the spice level or add more coconut as per your taste.
- Perfect side dish often made for weekend meals or special seafood lunches in Goan homes. Serve it with steamed rice and a simple curry.
If you like this clam sukka recipe, you might also like my other Goan seafood recipes:
Ingredients and Substitutions
- Fresh Clams (Tisre/Tisreo): I always use fresh clams for the best flavor in my sukka recipe.
- Grated Coconut: Freshly grated coconut adds texture and mild sweetness.
- Oil: Coconut oil adds a nice coastal flavor. You can also use any neutral cooking oil.
- Onions: I used red onions, but you can use white or yellow onions too.
- Green chili: Adds mild heat. Adjust as per your taste.
- Tomatoes: Add a slight tang and help form the masala. You can use a little canned tomato or skip if needed.
- Turmeric powder and red chili powder: Add color and spice. You can reduce the quantity or use paprika for a milder taste.
- Garam masala powder: Adds a warm flavor. You can use less for a lighter taste.
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
How to Make Tisre Sukka (Goan Clam Sukka Recipe)(Stepwise Photos)
This Tisryache Sukke recipe shows you how to cook tisre Goan style using simple ingredients at home. I've included step-by-step photos below to make this recipe easy to follow at home.
Preparations to make clams sukka:
Step 1: Clean the clams (Tisre): Clams often contain sand inside the shells, so they must be cleaned well before cooking. For detailed step-by-step instructions, refer to my Goan Clam Curry post.
Step 2: Chop the onions and tomatoes. Slit the green chili and keep the grated coconut and spices ready.
Making clams sukka
Step 3: Heat 2 teaspoon of oil in a pan over medium heat. Add chopped onions and sauté until they turn soft and translucent. Add the slit green chili and sauté for another 2 minutes.
Step 4: Add chopped tomatoes and sauté for a minute. Cover and cook until the tomatoes turn soft and mushy.
Step 5: Add cleaned clams, turmeric powder, red chili powder, garam masala, salt, and coriander leaves. Mix well. Cover and cook for 2-3 minutes or until the clams are cooked.
Tip: Clams release natural salty water while cooking, so always taste before adding extra salt.
Step 6: Dry the excess liquid released from the clams by cooking them uncovered for a minute. Do not dry all the liquid.
Step 7: Add grated coconut and mix well. Cover and cook on low heat for 2 minutes. Some people add 1-2 kokum petals while cooking for a slightly tangy flavor. I skipped it.
Taste and adjust the seasoning if needed. Tisre Sukka is ready to serve. Serve this Goan clam sukka recipe hot as a side dish with steamed rice and any simple curry.
My Pro Cooking Tips
If you are making clams for the first time, do not worry. They cook quickly and are very easy to handle.
- Clean the clams well before cooking. Make sure they are well cleaned before cooking. How to clean clams? I have covered in my clam curry recipe.
- Do not overcook the clams. They cook very quickly within a few minutes. Overcooking can make them rubbery.
- Freshly grated coconut gives the best flavor and texture to this sukka. If using frozen coconut, thaw it before adding.
Storage Suggestions
- Store the leftovers within 2 hours of cooking.
- Transfer tisre sukka to an airtight container and keep it in the refrigerator. It stays good for up to 1 day. Reheat gently and serve.
Recipe Card
Goan Style Clams Sukka (Tisreo Sukka)
Equipment
- 1 deep pan or kadai
Ingredients
- 500 grams clams tisreo/tisre, weight before cleaning
- 2 teaspoons of oil
- 2 onions chopped
- 1 green chili slit
- 2 tomatoes chopped
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- Salt to taste
- ½ cup grated coconut
- 1 tablespoon coriander leaves chopped
- 2 teaspoons coriander leaves finely chopped (for garnish)
Instructions
- Clean the clams well to remove sand and dirt. Rinse them 2-3 times in water and drain completely. Open it.
- Heat 2 teaspoon oil in a pan over medium heat. Add chopped onions and sauté until soft and translucent.
- Add the slit green chili and sauté for another 2 minutes.
- Add chopped tomatoes and sauté for a minute. Cover and cook until the tomatoes turn soft.
- Add cleaned clams, turmeric powder, red chili powder, garam masala powder, salt, and coriander leaves. Mix well.
- Cover and cook for 2-3 minutes, or until the clams are cooked. If there is excess liquid released, cook uncovered for a minute to dry it slightly.
- Add grated coconut and mix well. Cover and cook on low heat for 2 minutes.
- Taste and adjust the seasoning if needed. Garnish with coriander leaves. Serve Tisre Sukka hot as a side dish with steamed rice and any simple curry.
Notes
- Clean the clams well before cooking to remove sand.
- Do not overcook the clams. They cook quickly and can turn rubbery if cooked too long.
- If the clams release too much water, cook uncovered for a minute to dry the excess liquid.
- Freshly grated coconut gives the best flavor to this tisreo sukka dish.
Nutrition information is automatically calculated, so should only be used as an approximation.
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