Goan Clams Coconut Suke – traditional Goan preparation of Tisryo (Clams) suke that is similar to Mangalorean khube sukka. It is made using clams and fresh coconut and is usually part of a Goan fish-curry-thali in most homes.
A typical Goan meal will almost always find ways of having seafood in more than one ways – there’s the curry, fish is also fried, and served as a side-dish. Clams in Goa are generally the small variety – and they have a much more concentrated clammy taste than their bigger counterparts. Growing up, this preparation of clams was a regular on our dinner plate and even now, after all these years, its still a strong favorite for both M and I, and is cooked often in our household.
This clams coconut suke is quite versatile – you can relish it with Rotis ( Indian flat bread), or as a side with Rice/Curry or if you’re feeling even more adventurous, you can eat it like I used to when I was little – as a stuffing in a sandwich – lip smacking!
As in most seafood, you must be careful not to over-cook the clam meat. The onion is only softened, not browned when the clams are added. The fresh grated coconut adds a great deal of freshness. A final garnish of coriander leaves is all this simple dish needs.
Goan Clams Coconut Suke (Tisryo Suke)
- 300 gms Clams (cleaned)
- 1 onion (finely chopped)
- 2 green chillies (slit)
- 2 tbsps coconut Fresh Grated
- 3 - 4 kokum (solan)
- 1/2 tsp turmeric Powder
- 1 tsp chilli Powder
- 1 pinch tsp black pepper powder
- 1 tbsp coriander leaves (finely chopped)
- to taste salt
In a pan, heat oil and add the green chillies.
Add the onion and fry until it softens and the raw smell goes away.
Then add the clams, kokum, salt, turmeric, black pepper and chilli powder.
When the clams are almost cooked, add the freshly grated coconut and mix together.
When ready, garnish with coriander leaves.