Tisrya Masala | Goan Clam Curry | How to make Tisryache Tonak?

Tisrya Masala recipe with step-by-step photos and instructions.

Tisrya curry goan style, Goan seafood coconut curry recipe, Clams recipe Indian, authentic goan recipes, How to clean tisreo?

Besides the sun, sea and sand Goa is also revered for its fish curry rice. Goan fish curry rice is one of the most loved and preferred combos. Seafood recipes hold a special place in Goan cuisine. Also, Goan recipes are simple yet delectable.

Tisreo or clams are one of the shellfish that is served in a fish thali. A seafood thali in Goa usually has a spoonful of ‘dry clams masala‘ called ‘sukke‘ or a clam curry called ’tisryache tonak’.

Do check out my Tisreo Sukhem (sauteed clams recipe) and Dangar recipe (Cutlets of Tisreo) below:-

Tisreo Sukhem (Clams Sukka)

Dangar

‘Tonak’ means a coconut-based thick gravy or curry in Konkani. Goan veg tonaks include alsanyache tonak, kaju tonak etc. Tisryache tonak or clams masala is a non-veg tonak made using tisreo or clams which is a type of shellfish.

Many clam recipes are prepared in Goan cuisine that are really delectable. However, Tisryache Tonak is one of the popular clam dishes. It can be prepared using fresh or frozen clams. Do try out this authentic Goan tisreo curry recipe.

This recipe can be prepared using ‘Khube‘ too. Khube is a type of shellfish, similar to tisreo. The Goan khube recipe is yet another commonly prepared tonak just like the goan tisreo curry recipe.

Also, check out my prawns curry with drumsticks below.

Goan prawns curry

What is Tisryache Tonak or Tisrya Masala?

‘Tisre‘ or ‘Tisreo‘ means clams in Konkani whereas ‘Tonak‘ means gravy. Goan Tisrya Masala recipe is a clam curry recipe that involves sautéing the clams with onions and spicing it up with coconut gravy and different spices.

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

How to choose good tisryo?

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 (clams)?

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 using in the clam masala. However, washing reduces its authentic taste. Hence I prefer to clean at home unless pressed for time.

Tips

1. Use preferably fresh clams for the recipe.
2. However, if you are using frozen clams do not use the ones that have been picked and frozen more than a week ago.
3. 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.
4. If the tisreo are clean, you need not wash them once opened. Since washing will strip off the juices which render a delectable taste. However, if you find dirt or sand inside, wash them well with water.
5. Always use freshly grated coconut for this Goan tisreo recipe.
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.
7. I have used a mix of Bedgi chillies and Goan chillies. Bedgi chillies give a nice red colour and Goan chillies make the curry tasty. However, you can use any type of chillies for this clams recipe. But, goan chillies give an authentic taste to goan fish curry.

How to make Tisrya Masala?

Clams cleaning

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 the tisrya masala recipe. Heat a kadhai. Add a tsp of oil. Roast the spices and red chillies till an aroma is released. (Check recipe card down for ingredients and proportions).

4. Once done remove the spices in a plate and keep aside. Add garlic and sauté for about a minute.

5. Add onion and sauté till translucent and light brown.

6. Add freshly grated coconut and roast till brown.

7. Add turmeric powder and roast for about a minute. Switch off the gas and allow the roasted mixture to cool down.

8. Once the mixture cools down grind it along with the spices, a small piece of tamarind and water (approx. 1 cup) in the mixie jar.

Cooking clams

9. In a deep-bottomed pot take chopped onion and potato. Add 1/2 cup water and cook them till the potatoes are soft. Next add the cleaned clams, cover and cook for about 2-3 mins. (You can add a little salt here)

10. Once the clams cook, add the ground mixture and mix well.

11. Add little water to the mixie and add to the clam curry. Adjust the consistency. However, do not make the curry too thin or runny.

12. Add salt and kokum. (I have added sea salt as it tastes better.)

13. Cook the tisrya masala for 2 more minutes and switch off the gas. Serve with rice and kokum curry (tival or futi kadi).

More Tisreo Recipes from nayakskitchen

Tisreo Sukhem

Tisryache Dangar

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