Tisreo Sukhem | Sauteed Clams Recipe | How to make Tisreo?

Goan Tisreo Sukhem recipe with step-by-step photos and instructions. Try out this mild spicy tisrya recipe or clams masala. Also, know how to clean tisreo or clams using multiple methods.

Goan cuisine is famous for its seafood delicacies all over the world. Above all shellfish hold a special place in Goan cuisine. Tisreo or clams are one of the shellfish that are served in a fish thali. A seafood thali in Goa usually has a spoonful of this dry clams masala or sukke.

Many clam dishes are prepared in Goan cuisine that are really delectable. Tisryache Tonak, Dangar (cutlets of tisreo), Tisryache Sukke etc. Tisryache Sukke or Tisreo Sukhem is one such popular dish. It can be prepared using fresh or frozen clams.

What is Tisreo Sukhem or Tisryache Sukke?

‘Tisre‘ or ‘Tisreo‘ means clams in Konkani whereas ‘Sukhem/Sukke‘ means dry (i.e. without gravy). Goan Tisreo Sukhem Recipe involves sautéing the clams with onions, tomatoes etc. and spicing it up with masala powders.

There are a variety of clam dishes that can be made using clams. Above all this ’tisre sukka’ is a simple and easy recipe that goes well with fish-curry-rice. However, you can even enjoy it with roti or chapati.

How to choose good tisryo (clams)?

In Goan cities and villages, you will find every region or locality has a person (usually women) selling fish door-to-door. Of late I have seen even men selling fish on bikes. He/She will provide you with fresh fish or shellfish like tisreo, kalva, khube etc.

However, if you are buying clams from the big markets you have to be careful. Sometimes the tisreo are stale and subsequently if consumed can give you a stomach upset.

Here are some pointers below to help you choose good tisryo.

1. The tisreo should have tightly shut shells. If the shells of the clams are open do not buy them. Unquestionably they are inactive and have gone bad. Note: Tap any open shells. If the clam closes immediately it is alive and also safe to consume.
2. Check for the smell too. If the tisreo have an awful smell it indicates they are spoilt. Tisreo should have an ocean-fresh smell.
3. If you are using frozen clams do not use the ones that have been picked and frozen more than a week ago.

How to clean tisryo?

Cleaning tisryo can be a tedious task if you are a novice. There are 3 ways to clean tisryo.

1. Using a tool called ‘Aadoli‘ – see detailed info below.
2. Using a knife – Open the tisreo using a knife. Be careful else you may injure your hands. However, I do not recommend this method as it is a bit risky and you may hurt yourself.
3. Steaming – Steam with a little water till they open. However, steaming in water strips off the juices from it, making it bland.
4. Freezing – Keep the clams in the freezer for about 30 mins. They will open up.

Aadoli – The indispensable kitchen gadget

Indeed the Aadoli is an essential kitchen tool in Goan homes. Traditionally tisryo are cleaned using an aadoli.

It is a small low stool (kind of) with a foldable blade attached to the front. (The blade is kept folded when not in use). This blade has another small blade extending from it which is used to scrape coconut.

This tool has many uses to its credit. It is a coconut scraper, vegetable cutter and fish cleaner. You sit on the stool and do the required task. All Goan homes (and even places along the coastal belt) have this ‘Aadoli’ which is an integral part of the kitchen.

I prefer to clean tisryo using an Aadoli. Cleaning tisryo with an Adoli becomes a breeze with some practice.

Note: An Aadoli is called ‘Villi‘ in Marathi.

To clean tisryo using the aadoli follow the steps below:-

1. Sit comfortably on the aadoli (squat) with a plate below. Place the clam with opening side of the shell on the blade.

2. With slight force carefully open the tisreo. Twist the shells and separate them. Scrape one side of the clam and collect it in the other shell. Discard the empty shell.

I usually clean clams and keep them in the freezer if not used immediately. However, do not keep them for more than a week.

Nowadays you get tisreo cleaned in the big fish markets. You will need to wash them before use. However, washing reduces its authentic taste. Hence I prefer to clean at home unless pressed for time.

Tips

1. Use fresh tisreo for the recipe.
2. The tisreo have to be thoroughly cleaned as some of them may contain sand and grit. You may also find tiny crabs inside them. Remove the crabs.
3. If the tisreo are clean you need not wash them once opened. Since washing will strip off the juices which renders a delectable taste. However, if you find dirt or sand inside wash them well with water.
4. Always use freshly grated coconut for this Goan tisreo recipe.
5. If you do not have kokum you can substitute it with 1 tsp of soaked tamarind juice. If you do not have tamarind too then use 1 tsp lemon juice.
6. There is no need to add water while cooking tisryo. They release water while cooking and hence can be cooked in their own juices.

How to make Goan-style Tisreo Sukhem recipe?

1. Wash the tisreo or clams 2-3 times with water. Sometimes the clams have sand and grit in them. So wash thoroughly.

2. Clean the clams with any one of the methods mentioned above. Keep one shell with all the flesh. Discard the other empty shell.

3. Keep all the ingredients ready for tisrya masala recipe.

Preparing Tisreo Sukhem

4. Heat oil in a kadhai (pan). Add ginger, garlic and green chilli. Sauté for a minute till the raw smell goes.

5. Next add the sliced onion and sauté. However, do not brown the onions.

6. Add chopped tomato and toss till slightly soft. Then add the cleaned clams or tisryo.

7. Add 1/4 tsp salt and mix everything well.

8. Cover and cook for about 5 mins or till the tisreo become soft. Do not overcook.

Note: There is no need to add water as the tisreo release water while cooking. (See pic below)

9. Once the clams have cooked (they will shrink in size) add turmeric powder (haldi).

10. Also add red chilli powder and garam masala powder.

11. After adding all the spice powders mix everything well.

12. Add freshly grated coconut and kokum.

13. Add 1/4 tsp salt again. Check the taste of the clams sukka.

14. Cover and cook for about 2-3 mins to blend all the spices well.

15. Finally garnish with green coriander and serve with fish-curry-rice, rotis or chapatis.

More Tisreo recipes

Tisryache Dangar (Clam Cutlets)

Tisryache Tonak (Goan Clam Curry)