Tisryache Dangar | How to make Clam Cutlet?

Goan Clam Cutlets or Tisryache Dangar with step-by-step photos and instructions.

Goan tisreo/khube cutlet recipe, roasted clams recipe indian, fried clams cutlet recipe, clam dishes.

‘Dangar‘ means a fritter or cutlet in Konkani. However, dangars are shallow-fried, unlike fritters which are deep-fried. They resemble fritters hence the reference.

Cutlets are one of the most loved and popular snacks. You must have eaten some type of cutlet at one time or the other. However, this non-veg clam cutlet is something you should try. It is one of the most tasty clam meat recipes.

The recipe is very easy, only clams cleaning is where you need the effort. Spicy, crispy this clam fry cutlet is a great starter and can be served at parties or get-togethers.

Goan cutlet pao is a popular street food served in Goa. Also, most Goan restaurants serve these delectable cutlets. But they are very pricey and you will get a few pieces leaving you craving for more. However, you can now make them at home with this easy goan cutlet recipe or tisryache dangar.

What is Tisryache Dangar?

Tisryache Dangar is prepared using tisreo, onions, green chillies, grated coconut, rice flour, spice powders etc. All the ingredients are mixed thoroughly and small round balls are made of the mixture. Finally, these are slightly flattened, coated with rava (semolina) and shallow fried.

You can also use ‘Khube‘ instead of tisreo. Khube are similar to tisreo.

Ingredients

There are many clam recipes in Goan cuisine. These clam fritters are my favourite, as they are very flavourful and use very simple and easily available ingredients.

The following ingredients are used in goan-style clam cutlets.

1. Tisreo or Khube – Use only the flesh or meat. Discard the shells.
2. Onions
3. Green chillies
4. Rice Flour
5. Grated Coconut
6. Tamarind pulp
7. Coriander
8. Spice powders – Turmeric powder, Chilli powder, Garam masala
9. Salt

How to choose good tisryo?

Always check if the tisreo are fresh, before buying. The local fisherwomen usually sell fresh clams door-to-door daily. However, be careful when you buy clams from the big fish markets. Sometimes the tisreo are stale and subsequently if consumed can give you a stomach upset.

Here are some tips 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. Also, 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‘. Traditionally tisryo are cleaned using an aadoli or villi (in Marathi).
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.

Once opened scrape the flesh inside both the shells. After removing it discard the shells.

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. Do not leave the mixture to rest for more than half an hour as it will release a lot of water. This will make it difficult shaping the cutlets.
7. Always make small cutlets. They are easy to shape and fry too.
8. I have given the right proportions in the recipe. If you are still unable to shape the cutlets add a teaspoon of rice flour and try again. However, do not add too much rice flour.
9. I have used an iron pan for frying the cutlets. Preferably avoid using a non-stick pan. Since the cutlets do not turn as crisp as those fried in an iron pan. You can also use an iron tava.

Serving Suggestions

Tisryache Dangar can be served as starters. They taste great on their own and you do not need any accompaniment like chutney with it.

You can also have them as a snack along with Goan pao. (Pao is a local Goan bread).

They can also be served with fish-curry rice as an accompaniment.

How to make Tisryache Dangar?

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.

3. Remove the flesh completely. Discard the shells. Drain any water that is released by the clams after cleaning.

Preparing tisryache dangar mixture

1. Chop the onions and green chillies finely.

2. In a bowl, take the chopped onions, green chillies, grated coconut, rice flour, spice powders and salt. Also, add tamarind pulp to it.

3. Mix everything and add chopped green coriander to it. Combine everything well.

4. Next, add the cleaned clams and mix everything well. Keep this mixture aside for about half an hour.

Frying the tisryache dangar

1. Heat oil in a pan. Make small round balls of the mixture. Slightly flatten the balls and coat them with rava (semolina). Place the cutlets one by one in the pan carefully. I will be pan-frying the cutlets. You can shallow fry them too. Pour oil around the sides of each cutlet. Keep the flame between low to medium.

2. Cook for about 3 mins on one side. Then flip the cutlets and drizzle more oil on the cutlets. The cutlets should not look dry. Cook for another 5 mins on low-medium flame. Let the cutlets turn crisp and brown a bit.

3. Remove the cutlets and serve hot as a starter or as an accompaniment with fish curry-rice.

Note: I have used an iron pan for frying the cutlets. Avoid using a non-stick pan. Since the cutlets do not turn as crisp as those fried in an iron pan.

I have used the iron pan below. Do check it out. You can use it for frying, roasting and it comes with a sturdy wooden handle.

More Goan Tisreo (Clams) recipes

Tisrya Masala (Goan clam curry) or Tisryache Tonak

Tisreo Sukhem (Sauteed clams)

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