Tisrayanche Suke Recipe (Goan Clams Dry)
Embark on a culinary journey to the vibrant coasts of Goa with the delightful Tisrayanche Suke, a mouthwatering dry clams dish that perfectly embodies the region’s rich seafood heritage. This recipe showcases the unique flavors of clams combined with aromatic spices, making it an ideal side dish that pairs beautifully with a classic Goan Fish Curry and steamed rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Clams | 500 grams |
| Fresh coconut (grated or dry) | 1/2 cup |
| Onion (finely chopped) | 1 |
| Green chillies (slit into halves) | 2 |
| Kokum (Malabar Tamarind) | 4 |
| Red chilli powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Water | As required |
Nutritional Information
| Nutritional Component | Per Serving |
|---|---|
| Calories | 200 |
| Protein | 15g |
| Carbohydrates | 20g |
| Dietary Fiber | 5g |
| Fat | 10g |
| Sodium | 300mg |
Preparation Time
| Task | Duration |
|---|---|
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
Servings
| Serving Size | Number of Servings |
|---|---|
| Standard Serving | 3 |
Instructions
To begin making the Tisrayanche Suke, start with the cleaning process for the clams. Use a sharp knife to carefully open each clam shell into halves, ensuring to keep the flesh intact. With the same knife, gently lift the flesh from one shell and place it into the other, discarding the empty shell. Repeat this process for all clams, ensuring you have only the clam meat remaining.
Once cleaned, rinse the clams thoroughly under running water for about 3 to 4 times to remove any sand or grit. After washing, sprinkle the clams with turmeric powder, mix well, and set them aside for approximately 10 minutes to allow the flavors to infuse.
Next, take a heavy-bottomed vessel and place the cleaned clams inside. Cook them over medium-high heat, uncovered, for about 5 minutes. During this time, stir occasionally to ensure even cooking. If you notice the clams appear too dry, feel free to add a tablespoon of water—though typically, this dish doesn’t require additional water due to the moisture released by the clams.
Once the clams are partially cooked, add the freshly grated coconut, chopped onions, slit green chillies, and red chilli powder to the vessel. Stir everything together until well combined, allowing the heat to meld the flavors beautifully.
To serve, dish out the Tisrayanche Suke alongside a sumptuous Goan Fish Curry and fluffy steamed rice, creating a delightful meal that your friends and family will savor.
Enjoy this traditional Goan delicacy, rich in flavor and history, as it transports you to the sun-kissed beaches and vibrant markets of Goa, celebrating the essence of coastal cuisine.
This recipe not only captures the vibrant flavors of Goa but also showcases the simplicity and deliciousness that can be achieved with fresh, local ingredients. Perfect for a weekday meal or a special gathering, Tisrayanche Suke is sure to impress!
