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.
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Build a full meal around Tisre Sukke
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Recipe
Ingredients
|
500 grams | Clam |
|
1 cup | Coconut , grated |
|
2 tablespoons | Coconut oil |
|
1 medium | Onion , finely chopped |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Turmeric powder |
|
2 teaspoons | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Tamarind , pulp |
|
2 cloves | Garlic , crushed |
|
1 small | Ginger , grated |
|
1 handful | Cilantro , 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.