Authentic Goan Seafood Recipe with Coconut | Step-by-Step Guide
Tisrya are clams, one of Goa’s most loved shellfish delicacies. Their rich, naturally sweet taste makes them a favourite ingredient in traditional Goan seafood recipes. A variety of authentic Goan dishes are prepared using clams, including Tisrya Sukhe, Tisrya Dabdabit, and Tisryache Dangar made from clam meat. Every one of these dishes is packed with incredible flavour.
Clams are found in both seawater and freshwater. However, clams harvested from the sea are much tastier than those found in freshwater.
Goan Tisrya Sukhe is very easy to prepare, yet it is an exceptionally delicious seafood dish.
Let’s see how to make authentic Goan Tisrya Sukhe.
Ingredients for Goan Tisrya Sukhe (Authentic Clams Dry Recipe)
- Clams (Tisrya): 2 bowls
- Fresh grated coconut: 2 bowls
- Onion: 1
- Green chilies: 2
- Red chili powder: 1 teaspoon
- Turmeric powder: ¼ teaspoon
- Garam masala: ½ teaspoon
- Kokum: 3-4 pieces
- Coconut oil: 2 tablespoons
- Salt: to taste
How to Make Goan Tisrya Sukhe (Step-by-Step Recipe)
- Open each clam carefully using a traditional cutter so that the shell remains attached to one side. Discard the empty half of the shell.
- Soak the clams in water for some time, then wash them two or three times thoroughly. This helps remove all the sand trapped inside the shells.
- Finely chop the onion and green chilies.
- Heat two tablespoons of oil in a pan. Once the oil is hot, add the chopped green chilies. If you have coriander stems, finely chop and sauté them as well.
- Add the chopped onion and sauté until it turns soft. Cook on low heat for another two to three minutes.
- Add the red chili powder, turmeric, garam masala, and salt. Mix everything well.
- Now add the freshly grated coconut and pieces of kokum. Pour in about one bowl of water, or just enough to moisten the coconut. Cover the pan and cook over medium heat.
- After two to four minutes, add the cleaned clams. Add a little more water if required. Cover the pan again and cook for about ten minutes, or until the clams become tender.
- After ten minutes, check whether the clams are cooked. If there is excess water left, cook uncovered over medium heat until the moisture evaporates.
- Once the water has dried up, switch off the heat.
Serve this delicious authentic Goan seafood delicacy as a side dish with traditional Goan Sheet Hooman—steamed rice and fish curry—for a truly satisfying coastal meal.
