Tisre Sukke

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.