Learn how to make Goan Clams Dry recipe step by step. Clams are called as tisrya, tisryo in Goa. They are also known as shells. Clams Dry Recipe or sukhe tisryo is quite a popular dish made across all households in Goa.
I am fond of clams since my childhood. Also Clams dry happens to be one of my favorite dish. I am eating clams almost after years. So it was a bliss to eat this clams dried . This is one of recipes from my mom’s treasure bank.
You could club Clams Dry with pao, bread or rice. I had made goan sorak curry, dry clams and steamed rice. we relished all food. Thankfully we all love sea food back home.
Mostly clam shells are used along with the clam meat in curries. However for this clams dry version you require only the clam meat. Generally clams or mussels consist a lot of muddy particles hence important to clean them thoroughly under tap water.
My mother boils the clam with a little salt for 4-5 mins or until clams open their mouth. If you find any clams are not opening boil them for some more time, if still doesn’t open then discard them. Sometimes you would also find sand or mud in clams so throw such clams.
Clams Dry Recipe is made with basic ingredients found in your kitchen. The taste lies in the simplicity of the ingredients and flavor.
If you love sea food you could check some more recipes pomfret recheado, mandeli fry, goan fish curry, prawns curry, crab curryand shark fry.
How to make Clams Dry Recipe:
1. Boil the clams in water with little salt for 4-5 mins or until they open up. Don’t boil for too long.
2. You could remove the clams one by one as it opens up. If you happen to get clams which do not open cook for a longer while if still doesn’t open up then throw them as they are the spoiled ones.
3. Remove their meat and keep aside. I don’t have a pic of this one. Also, don’t throw the water strain the water and use them as stock or for fish curries.
4. Take a wok / vessel add coconut oil. Once the oil is hot add the onion and saute until they change color.
5. Now add green chilies and crushed garlic. Saute for 2 mins more.
6. Time to add clam meat. Mix all nicely.
7. Add coriander leaves and salt.
8. Cover with a lid containing water. Cook for 10-12 mins. Keep stirring in between. If the clams happen to stick then add little clam stock water and continue cooking.
9. After ten mins remove the lid add kokam. Cook for 2 mins more until the water evaporates.
10. Finally, add grated coconut add cook for 2-3 mins more. Switch off the gas.
11. Serve Clams Dry with sorak,rice, fried fish, pao or bread.
Goan Clams Dry Recipe cart below:
- 1 tbsp coconut oil / oil
1.5 kilo clam with shells (washed, boiled, de-shelled and meat removed)- 2 cups water for boiling
- 3 medium sized onion chopped finely
- 3-4 green chilies chopped finely
- 6-7 garlic cloves crushed (
lehsun ) - ½ cup freshly grated coconut (nariyal)
- ¼
th cup coriander leaves - 2-3 garcinia
indica (kokum orkokam ) - salt as per taste
- Boil the clams in water with little salt for 4-5 mins or until they open up. Don't boil for too long.
- You could remove the clams one by one as it opens up. If you
happens to getclams which do not open cook for a longer while if still doesn't open up then throw them as they are the spoiled ones. Remove their meat and keep aside. Also don't throw the water strain the water and use them as stock or for fish curries. Take a wok / vessel add coconut oil. Onceoil is hot add the onion and saute until they change color.- Now add green chilies and crushed garlic. Saute for 2 mins more.
- Time to add clam meat. Mix all nicely.
- Add coriander leaves and salt.
- Cover with a lid containing water. Cook for 10-12 mins. Keep stirring in between. If the
clams happen to stick then add little clam stock water and continue cooking. - After ten mins remove the lid add
kokam . Cook for 2 mins more until the water evaporates. - Finally add grated coconut add cook for 2-3 mins more. Switch off the gas.
- Serve Clams Dry with sorak,rice, fried fish, pao or bread.
2.Also important to keep a dish or lid containing water else <g class="gr_ gr_173 gr-alert gr_spell undefined ContextualSpelling" id="173" data-gr-id="173">clams</g> might get dried.
3.If <g class="gr_ gr_174 gr-alert gr_spell undefined ContextualSpelling ins-del multiReplace" id="174" data-gr-id="174">kokam</g> isn't available then add 1 t/s tamarind pulp instead.
4.Clams already consist salt so add them wisely.
5.Clams are looking slightly pinkish as <g class="gr_ gr_175 gr-alert gr_spell undefined ContextualSpelling ins-del multiReplace" id="175" data-gr-id="175">kokam</g> (garcinia <g class="gr_ gr_177 gr-alert gr_spell undefined ContextualSpelling ins-del multiReplace" id="177" data-gr-id="177">indica</g>) imparts color hence it's looking pink.
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