Goan Style Clams Sukka (Tisreo Sukka)
Tisre Sukka with step-by-step photos and a video recipe. This Goan clam sukka recipe is made with fresh clams (tisre), onions, tomatoes, coconut, and simple spices. It is a quick and easy seafood side dish that cooks in about 15-20 minutes and tastes delicious with rice and curry.
Servings: 6 people
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.