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A classic Goan delicacy featuring fresh clams cooked with grated coconut, tangy tamarind, and a hint of jaggery. This semi-dry dish bursts with coastal flavors and is best enjoyed with steamed rice.
For 4 servings
Clean the Clams
Prepare the Coconut Masala Paste
Sauté the Aromatics and Masala
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A classic Goan delicacy featuring fresh clams cooked with grated coconut, tangy tamarind, and a hint of jaggery. This semi-dry dish bursts with coastal flavors and is best enjoyed with steamed rice.
This goan recipe takes 40 minutes to prepare and yields 4 servings. At 438.38 calories per serving with 39.07g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Clams
Garnish and Serve
This same masala base works wonderfully with mussels (Tisryo Sukhem) or even small prawns.
Add 1 small potato, diced, along with the onions to make the dish more substantial. You may need a little extra water to cook the potatoes through.
For a spicier version, add a teaspoon of Goan red chilli powder or increase the number of green chilies.
Clams are a fantastic source of high-quality, low-fat protein, which is essential for building and repairing muscles, tissues, and cells.
This dish is packed with iron, a vital mineral for producing red blood cells and preventing anemia, which helps boost energy levels and reduce fatigue.
Clams are one of the best natural sources of Vitamin B12, crucial for maintaining healthy nerve function, DNA synthesis, and red blood cell formation.
The inclusion of spices like turmeric (containing curcumin) and ginger provides powerful anti-inflammatory and antioxidant benefits, supporting overall health.
Fresh clams should have tightly closed shells. If a shell is slightly open, tap it gently. If it closes, it's alive and fresh. If it stays open, discard it. They should also have a fresh, oceanic smell, not a strong fishy odor.
Yes, you can use frozen, pre-cooked clam meat. Thaw it completely first. Add it in the last 2-3 minutes of cooking, just to heat it through and coat it with the masala. Do not cook it for the full duration, as it will become tough.
Yes, it is quite healthy. Clams are an excellent source of lean protein, iron, and vitamin B12. The use of fresh coconut provides healthy fats, and spices like turmeric and ginger have anti-inflammatory properties.
A typical serving of Shinane Sukhem (around 275g) contains approximately 300-350 calories. The exact number can vary based on the amount of oil and coconut used.
Traditionally, it is served with steamed rice, which soaks up the delicious masala. It also pairs wonderfully with Goan pao (bread) or chapatis.
If it's too tangy from the tamarind, add a little more jaggery or a pinch of sugar to balance it. If it's too sweet, a small squeeze of lime juice or a tiny bit more tamarind paste can help cut through the sweetness.