Tisrayanche Suke Recipe (Goan Clams Dry)
If youโre a fan of Goan cuisine and have a special love for seafood, Tisrayanche Suke (Goan Clams Dry) is the perfect dish to add to your repertoire. “Tisreo” or “Tisrya” translates to clams in Konkani, and this dish captures the essence of Goan flavors with its simple yet tantalizing preparation. Made with fresh clams, grated coconut, and a blend of local spices, this side dish is a delightful accompaniment to any traditional Goan meal. Serve it with Goan Fish Curry and steamed rice to create a truly authentic experience.
Recipe Overview
| Category | Details |
|---|---|
| Cuisine | Goan |
| Course | Side Dish |
| Dietary Preference | Non-Vegetarian |
| Preparation Time | 30 minutes |
| Cooking Time | 20 minutes |
| Total Time | 50 minutes |
| Servings | 4 |
Ingredients
The combination of simple, fresh ingredients makes this dish an instant hit. Here’s what youโll need:
| Ingredient | Quantity |
|---|---|
| Clams | 500 grams |
| Fresh Coconut (grated) | 1/2 cup |
| Onion (finely chopped) | 1 |
| Green Chilies (slit) | 2 |
| Kokum (Malabar Tamarind) | 4 |
| Red Chili Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Water | As required |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120-150 kcal |
| Protein | 8-10 g |
| Fat | 6-8 g |
| Carbohydrates | 5-7 g |
| Fiber | 2-3 g |
| Sodium | 350-400 mg |
(Note: Nutritional values may vary based on the exact quantities and type of ingredients used.)
Instructions
Follow these step-by-step instructions to prepare Tisrayanche Suke:
Step 1: Prepare the Clams
- Begin by cleaning the clams. Use a sharp knife to carefully open each clam into halves.
- Remove the flesh from one shell using the knife and transfer it into the other shell. Discard the empty shell. Repeat this process for all the clams.
- Rinse the clams thoroughly 3 to 4 times to remove any sand or grit.
- Sprinkle the clams with turmeric powder and set them aside for 10 minutes to marinate.
Step 2: Cook the Clams
- Heat a heavy-bottomed pan over medium-high heat. Add the cleaned clams to the pan.
- Cook the clams uncovered for about 5 minutes, stirring occasionally. If the clams seem too dry, add a tablespoon of water, although this step is usually unnecessary as the clams release their natural juices.
Step 3: Add the Spices and Coconut
- Once the clams are partially cooked, add the grated coconut, finely chopped onions, slit green chilies, and red chili powder.
- Mix everything well to ensure the clams are evenly coated with the spices and coconut.
Step 4: Simmer with Kokum
- Add the kokum (Malabar Tamarind) to the mixture. The kokum imparts a subtle tanginess that enhances the flavor of the dish.
- Continue cooking for another 10 minutes on low heat, stirring occasionally, until the flavors meld together beautifully.
Step 5: Season and Serve
- Adjust the salt according to your taste.
- Once the clams are fully cooked and the mixture is dry, remove the pan from heat.
- Serve Tisrayanche Suke hot as a side dish, paired with Goan Fish Curry and steamed rice for an authentic Goan meal.
Cooking Tips
- Clam Cleaning: Always clean clams thoroughly to avoid any grit or sand in the dish. Fresh clams will enhance the flavor of the recipe.
- Kokum Substitute: If kokum is unavailable, you can use a small piece of tamarind as an alternative, although kokum is preferred for its authentic taste.
- Spice Level: Adjust the amount of red chili powder and green chilies according to your preference for heat.
Enjoy the delightful, coastal flavors of Tisrayanche Suke, a dish that embodies the simplicity and richness of Goan cuisine. Itโs sure to be a favorite for seafood lovers in your family!
