Tisre Sukke

Name: Tisre Sukke
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2-3 servings
Ingredients: 500 grams tisre (clams); 1 cup grated coconut; 2 tablespoons coconut oil; 1 medium onion, finely chopped; 1 teaspoon mustard seeds; 1 teaspoon turmeric powder; 2 teaspoons red chili powder; 1 teaspoon coriander powder; 1 teaspoon tamarind pulp; 2 cloves garlic, crushed; 1 small piece of ginger, grated; 1 handful coriander leaves, chopped; salt to taste

Clam dry-fry — small clams (tisre) steamed open, removed from their shells, and tossed in a masala of freshly grated coconut, dried red chilli, coriander seeds, turmeric, and a small amount of tamarind, cooked on high heat in coconut oil until the coconut is lightly toasted and the clams are coated in the dry, fragrant paste. The sukke (dry preparation) technique concentrates the clam's brininess against the toasted coconut; the result is intensely flavoured, eaten in small quantities over rice. Clam-gathering from the Konkan estuaries and beaches is a traditional community activity; tisre sukke is the most loved way of using the fresh catch.

Cuisines

Mangalorean Malvani Saraswat Goan

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

Ingredients

500 grams	tisre (clams)
1 cup	grated coconut
2 tablespoons	coconut oil
1 medium	onion, finely chopped
1 teaspoon	mustard seeds
1 teaspoon	turmeric powder
2 teaspoons	red chili powder
1 teaspoon	coriander powder
1 teaspoon	tamarind pulp
2 cloves	garlic, crushed
1 small	piece of ginger, grated
1 handful	coriander leaves, chopped
—	salt to taste

Instructions

1 Clean the clams thoroughly under running water to remove any sand or grit.
2 Heat coconut oil in a pan and add mustard seeds. Allow them to splutter.
3 Add the chopped onions and sauté until they turn translucent.
4 Add crushed garlic, grated ginger, and slit green chilies. Sauté for a minute.
5 Add turmeric powder, red chili powder, and coriander powder. Mix well.
6 Add the cleaned clams to the pan and stir to coat them with the spices.
7 Add the grated coconut and tamarind pulp. Mix everything well.
8 Cover the pan and let it cook on a low flame for about 10-15 minutes, stirring occasionally.
9 Once the clams are cooked and the flavors have melded together, add salt to taste.
10 Garnish with chopped coriander leaves before serving.

Tips

Ensure the clams are fresh and properly cleaned to avoid any grit in the dish.