Goan Tisryanche Sukkem | Shellfish Dry Recipe | Clams with Coconut

An easy-peasy recipe for the Shellfish-lovers! This Tisryanche Sukkem has a perfect blend of flavours— the underlying saltiness of the Clams, pairs wonderfully with the subtle sweetness of the fresh Coconut😋 Also, there's a lovely play of textures in the mouth with the soft-bodied shellfiah and the grated Coconut. In this recipe, I've used the juices given out by the clams when they open. In Konkani we call it ‘kaatt’. It carries a lot of flavour and salts too, so be careful when adding additional Salt.

Mog Asum❤️ Let there be Love!

Ingredients:
1 US Cup = 240 ml

500 grams Shellfish (Clams)
Wash these thoroughly in water (multiple times) and then freeze them. Before use, let them thaw and the shells will open up automatically. Save the liquid (Kaatt) that drips out of them.

2 Tablespoons Oil
1 teaspoon Cumin Seeds
1 large Onion, chopped
1" Ginger, finely chopped
3-4 Garlic cloves, finely chopped
2-3 Chillies, finely chopped
1 large Tomato, chopped
1/4 teaspoon Turmeric Powder
Salt, or as per taste
1/4 teaspoon Sugar
1/4 Cup fresh, grated Coconut
Fresh chopped Coriander


#ExperienceSusegad

There is something about Goa...
Look up 'Susegad: The Goan Art of Contentment' by Clyde D'Souza. The authour beautifully unwraps the secrets to peaceful satisfaction that make Goa so appealing a place to live or visit. Read about the lifestyle, the traditions of the Land, and also some practical ways to experience 'susegad' anywhere in the world!

Link to the book:
https://www.amazon.in/gp/product/B08X...

It's also available internationally: https://www.amazon.com/gp/aw/d/067009...

And if you're into Podcasts, and also love Goa, listen to him talk with people in the land of the sun and the sands here:
https://open.spotify.com/show/3wuewIE...

Music Credits:
Tuzo Mog by Lorna Cordeiro (an instrumental by Tabitha Dias)