Tisreo Sukem (Goan Clams with Coconut)

Tisreo (clams) are gathered along Goa's rivers and cooked in many ways. 'Sukem' means dry: the clams are opened and tossed with a coarse coconut masala, sour with kokum.

Use fresh or frozen clams (vongole). Serve as a side dish with rice and fish curry.

• Serves 3
• Prep 20 min
• Cook 20 min
• gluten-free · dairy-free
• Famous in Goa

Ingredients

• 1 kg clams (vongole), scrubbed (or 500 g frozen clam meat)
• Masala: 6 tbsp grated or desiccated coconut, 4 Kashmiri chillies, 1 tsp coriander seeds, ½ tsp cumin, ½ tsp turmeric, 4 garlic cloves – ground coarsely without water
• 2 tbsp coconut oil
• 1 onion, finely chopped
• 2 green chillies, slit
• 3 pieces kokum (or 1 tsp tamarind paste)
• Salt
• Fresh coriander

Method

1. Put the clams in a pot with 100 ml water, cover and steam 4–5 minutes until they open. Throw away any that stay closed. Remove the empty half shells if you like. Keep the liquid.
2. Heat the coconut oil and fry the onion and green chillies until soft.
3. Add the coconut masala and fry 3–4 minutes until fragrant.
4. Add the clams, kokum, salt and 4 tbsp of the clam liquid. Toss on medium heat 5 minutes until dry.
5. Finish with coriander.

Tip: Soak fresh clams in salted water for 30 minutes so they release sand.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.