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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
Clean and Steam the Clams
Prepare the Sukka Masala
Sauté the Aromatics
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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.
This goan recipe takes 50 minutes to prepare and yields 4 servings. At 458.59 calories per serving with 39.61g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Teesryo Sukka
Finish and Serve
This sukka masala base works wonderfully with prawns (sungta), mussels (xinaneao), or even firm fish chunks. Adjust cooking time accordingly.
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.
Replace clams with an equal amount of mushrooms, boiled potatoes, or chickpeas for a delicious vegetarian sukka.
Clams are packed with high-quality protein, which is vital for building and repairing tissues, muscle development, and maintaining overall body function.
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.
The blend of Goan spices, including turmeric, ginger, and peppercorns, contains potent anti-inflammatory compounds that can help reduce inflammation and support joint 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.
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.
Yes, it's quite healthy. Clams are a fantastic source of lean protein, iron, and vitamin B12. The use of coconut and whole spices adds healthy fats and anti-inflammatory benefits. However, it should be enjoyed in moderation as part of a balanced diet.
Fresh clams are highly recommended for the best flavor and texture. However, you can use frozen, shelled clam meat. Thaw it completely before use and add it in the last 3-4 minutes of cooking, as it cooks much faster.
You can substitute jaggery with an equal amount of brown sugar or a teaspoon of regular white sugar to balance the tanginess of the tamarind.
Store any leftover Teesryo Sukka in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.