Goan Tisryanche Sukkem | Shellfish Dry Recipe | Clams with Coconut

coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: coconut milk

Coconut milk provides a similar flavor and texture.

fresh clams

🥗Healthier: mushrooms

💰Cheaper: canned clams

Canned clams are more affordable and provide a similar taste.

Wash the clams thoroughly in water multiple times and then freeze them.

Before use, let the clams thaw and the shells will open up automatically.

Save the liquid that drips out of the clams (kaatt).

Heat oil in a pan over medium heat until shimmering.

Add cumin seeds and let them splutter for a few seconds.

Add chopped onion and sauté until translucent, about 5-7 minutes.

Stir in minced ginger, garlic, and chopped chilies; cook for 2-3 minutes until fragrant.

Add chopped tomato, turmeric powder, and sugar; sauté for another minute to combine.

Incorporate the thawed clams and their juices, stirring well to coat with the mixture.

Cover the pan and cook until the clams open up, discarding any that remain closed.

Add grated coconut and mix well; cook for an additional 2-3 minutes.

Season with salt to taste and finish with fresh chopped coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens