Tisrya sukhe is a clam masala dry which is prepared in every home in Goa. If you enjoy shellfish, you must make this delicious recipe at home. This dish is made with clams or shellfish. Clams are often used in Konkani cuisine. River "Aghanashini" runs through the Goan regions. People stand in knee-high water and pick up the clams on days when the tide is low. The clams are carefully opened before utilising for cooking, and a variety of cuisines use the soft meat inside the shell. For some clams, one of the two shells is often preserved. There are three varieties of clams used in cooking. The first one is known in Konkani as "Tisre." The shell contains several lines. The second variety is referred to as "Khubbe," which is devoid of lines. Some individuals consume the first variety while avoiding the second, and vice versa. The third variety, known as "kalva," is found in large stones close to the seashore. This recipe can be made with any of the three varieties of clams. Every Goan seafood thali is incomplete without this dish. This simple recipe is prepared in every home in Goa and goes well with rice, fish curry, and other side dishes. This dish is known by different names like tisrayanche suke, tesreo, tisranche sukhe etc. In some households, this dish is also made with potatoes to balance out the spice levels.
Here's how you can make Tisrya Sukhe at home-
Ingredients
1. 3 cup Cleaned clams or Tisri
2. 1 No Onion
3. 1 Cup Freshly grated coconut
4. 1 tbsp Sugar
5. 3 Nos Green Chilly
6. 2/3 Nos Dry Kokum (sol)
7. 1/2 cup Coriander leaves
8. 1/2 tbsp Red chilly powder
9. 1/2 tbsp Turmeric / Haldi Powder
10. 1 tbsp Garam Masala
11. 1 tbsp Sunflower cooking oil
12. 1/2 Cup Water or fish stock ( Released water of clams )
13. Salt as per taste
Method
1. Tisreo or clams should be washed under running water to remove sand from the shell.
2. Open the clams with a sharp knife or Boti (Aadoli) and extract the flesh from one shell. If there is flesh in both shell halves, save both shells and thoroughly wash them.
3. Now place all of the cleaned clams in a cooking pot or kadai.
4. Add in some finely sliced onion.
5. Add sugar and freshly grated coconut.
6. Add the chopped coriander leaves along with the green chilli that has been cut vertically and the dry kokum.
7. Add Garam masala, turmeric or haldi powder, and red chilli powder.
8. Add water or fish stock, sunflower cooking oil, and salt to taste.
9. Use your hands to thoroughly combine it now so that the masala is evenly coated on all of the clams. It's necessary to mix by hand.
10. Turn on the gas stove and maintain a medium flame for the mixture by placing a plate over the top of the kadai.
11. Allow it to cook for 20 to 25 minutes; when the colour changes, the clams are fully cooked.
12. At this point, turn off the stove.
13. Serve hot with boiled rice and fish curry.