Goan Sukhem Tisreo Recipe | Tisryache Sukhem | Shellfish Recipe | Clams Recipe | Seafood Recipe

coconut

🥗Healthier: coconut milk

💰Cheaper: dried coconut

Coconut milk provides a similar flavor with fewer calories.

clams

🥗Healthier: mushrooms

💰Cheaper: canned clams

Mushrooms are lower in calories and can mimic the texture.

Wash the clams thoroughly multiple times in water to remove sand or residue.

Discard any clams that are open or have a foul smell.

Carefully open the clams using a knife and transfer the meat to the shell, discarding any broken pieces.

If having difficulty opening the shells, freeze the clams for a few hours to make it easier.

Save the flavorful liquid released from the clams, straining it to discard any sand or residue at the bottom.

In a thick-bottomed open pan, heat 3 tablespoons of coconut oil over medium heat.

Add the sliced onions and stir until they are slightly golden brown or translucent.

Add the finely chopped tomatoes and stir properly.

Make space in the center of the pan and add the finely chopped garlic, stirring for about a minute.

Add the slit green chilies, turmeric powder, red chili powder, cumin powder, and sugar, stirring everything nicely.

Once the tomatoes are slightly soft, add the clams and mix gently.

Cover and cook for around 2 minutes, stirring occasionally to prevent sticking, adding a little water if required.

Add the clam liquid, but only the top layer, discarding any residue at the bottom, and mix gently.

Cover and cook for 2 to 3 minutes, checking for salt and adding as needed.

If there is too much liquid remaining, cook uncovered until reduced.

When there is little liquid remaining, add the freshly grated coconut and stir well, adjusting the amount of coconut to personal preference.

Reduce the heat to low, cover, and cook for an additional 2 minutes, cooking the clams for a total of 6 to 8 minutes until done.

Add the finely chopped coriander leaves and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens