Teesryo Sukka
A classic Goan delicacy featuring fresh clams cooked with grated coconut and a fragrant blend of coastal spices. This semi-dry dish is bursting with sweet, spicy, and tangy flavors, perfect with steamed rice or pao.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Clean and Steam the Clams
- b.Wash the clams thoroughly under cold running water. Place them in a large bowl, cover with water, and stir in 2 tablespoons of salt. Let them soak for 30-60 minutes to expel any sand.
- c.Drain the clams and scrub the shells with a brush to remove any remaining grit.
- d.In a large pot, add the cleaned clams and 1/2 cup of water. Cover and steam on medium-high heat for 5-7 minutes, shaking the pot occasionally, until the clams open.
- e.Discard any clams that remain closed. Drain the opened clams, reserving the meat in one half of the shell and discarding the other empty half. Set aside.
- 2
Step 2
- a.Prepare the Sukka Masala
- b.In a small, dry pan over low heat, roast the dried red chillies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick for 2-3 minutes until they become fragrant. Be careful not to burn them.
- c.Remove the spices from the heat and let them cool down completely.
- d.Grind the cooled spices into a fine powder using a spice grinder or blender. Set aside.
- 3
Step 3
- a.Sauté the Aromatics
- b.Heat the coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Add the finely chopped onions and sauté for 8-10 minutes until they are soft, translucent, and light golden brown.
- d.Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- e.Stir in the chopped tomato and cook for 4-5 minutes, mashing it with the back of a spoon, until it becomes soft and pulpy.
- 4
Step 4
- a.Cook the Teesryo Sukka
- b.Add the turmeric powder and the freshly ground sukka masala to the pan. Sauté for 2 minutes until the spices are fragrant and the oil begins to separate from the masala.
- c.Gently add the prepared clams (in their half shells) to the pan. Mix carefully to coat them evenly with the masala without dislodging the meat.
- d.Stir in the tamarind paste, jaggery, and salt. If the mixture seems too dry, you can add a splash of water.
- e.Cover the pan and let it cook on low heat for 5-7 minutes, allowing the clams to absorb all the delicious flavors.
- 5
Step 5
- a.Finish and Serve
- b.Uncover the pan, add the fresh grated coconut, and mix gently to combine.
- c.Cook for another 2 minutes, stirring occasionally, until the coconut is well incorporated and heated through.
- d.Garnish with freshly chopped coriander leaves.
- e.Serve the Teesryo Sukka hot with steamed rice, Goan pao (bread), or bhakri (rice flour flatbread).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking clams in salted water is a critical step to ensure they are free of sand and grit.
- 2Always discard clams that do not open after steaming, as they may not be safe to eat.
- 3For the most authentic flavor, use fresh grated coconut and cold-pressed coconut oil.
- 4Do not overcook the clams after adding them to the masala, as they can become tough and rubbery.
- 5Adjust the amount of jaggery and tamarind to achieve your desired balance of sweet and tangy flavors.
- 6For a milder version, use fewer dried red chillies or deseed them before roasting.
Adapt it for your goals.
Seafood Variation
This sukka masala base works wonderfully with prawns (sungta), mussels (xinaneao), or even firm fish chunks. Adjust cooking time accordingly.
Creamier TextureCreamier Texture
For a slightly richer and creamier texture, you can grind a small portion of the grated coconut along with the dry spices to make a paste.
Vegetarian VersionVegetarian Version
Replace clams with an equal amount of mushrooms, boiled potatoes, or chickpeas for a delicious vegetarian sukka.
Why this is on our healthy list.
Excellent Source of Lean Protein
Clams are packed with high-quality protein, which is vital for building and repairing tissues, muscle development, and maintaining overall body function.
Rich in Iron and B12
This dish is a powerhouse of iron and vitamin B12, both essential for producing red blood cells, preventing anemia, boosting energy levels, and supporting neurological health.
Anti-inflammatory Spices
The blend of Goan spices, including turmeric, ginger, and peppercorns, contains potent anti-inflammatory compounds that can help reduce inflammation and support joint health.
Supports Heart Health
Clams are low in saturated fat and a good source of omega-3 fatty acids. When prepared with coconut oil, which contains medium-chain triglycerides (MCTs), it can contribute to a healthy cardiovascular system.
Frequently asked questions
One serving of Teesryo Sukka contains approximately 380-450 calories, depending on the size of the clams and the amount of coconut oil used. It's a nutrient-dense dish.