Tisrya Sukka
Fresh clams tossed in a fiery, aromatic masala of roasted coconut and spices, cooked down until every shell is coated in a deeply savory, semi-dry paste. A coastal favorite from Goa and coastal Karnataka that brings the beach shack vibe straight to your dinner table.
For 4 servings
- prep · ~30 min
Soak and scrub the clams.
Place clams in a large bowl of salted water and let sit for 30 minutes to purge any sand. Drain, then scrub each shell thoroughly under running water. Discard any clams that are open and don't close when tapped.
TIPAdding a teaspoon of cornmeal to the soaking water helps the clams expel grit faster. - roast · ~10 min
Dry roast the coconut and whole spices.
1.Heat a cast iron pan over medium-low heat. Add grated coconut and dry roast, stirring constantly, until deep golden brown and fragrant (4-5 min). Remove and set aside.2.In the same pan, dry roast dried red chilies, coriander seeds, cumin seeds, and black peppercorns until aromatic and slightly darkened (1-2 min). Cool completely.3.Grind the roasted coconut, roasted spices, turmeric powder, and soaked tamarind with 3-4 tbsp water to a thick, fine paste. Set masala paste aside.TIPRoast the coconut on medium-low heat with constant stirring — it can burn in seconds, turning bitter and ruining the dish. - saute · ~12 min
Sauté the aromatics until golden.
1.Heat coconut oil in a heavy-bottomed pan over medium heat.2.Add chopped ginger and garlic, sauté until fragrant (30 sec).3.Add chopped onions, green chili, and curry leaves. Cook until onions turn deep golden brown (8-10 min).4.Add chopped tomato and cook until soft and oil separates (3-4 min).TIPTake your time with the onions — deeply browned onions add sweetness that balances the fiery masala. - saute · ~6 min
Cook the masala paste.
Add the ground coconut-spice paste and salt to the pan. Sauté over medium heat, stirring frequently, until the paste darkens and releases a rich aroma, about 5-7 minutes. The paste should look slightly glossy.
- saute · ~14 min
Add clams and cook until they open.
1.Add the cleaned clams to the pan and toss well to coat each shell thoroughly with the masala.2.Cover the pan with a tight-fitting lid and cook on medium heat for 5-7 minutes, shaking the pan once or twice.3.Remove the lid and continue cooking, stirring occasionally, until the water released by the clams evaporates and the masala clings to the shells in a thick, semi-dry coating (5-8 min).TIPDiscard any clams that remain unopened after cooking — they were dead before hitting the pan and aren't safe to eat. - garnish
Garnish with fresh coriander leaves and serve steaming hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, live clams and discard any that are open and don't close when tapped.
- 2Roast the coconut on medium-low heat, stirring constantly, to prevent burning and bitterness.
- 3Don't rush the onions — deep golden color adds sweetness that balances the spicy masala.
- 4Add a teaspoon of cornmeal to the soaking water to help clams expel grit faster.
- 5Discard any clams that remain closed after cooking; they were dead and unsafe to eat.
- 6Toss the clams in the masala before covering to ensure each shell is well coated.
- 7Cook until the water released by the clams evaporates for a semi-dry, clingy finish.
Adapt it for your goals.
Low-oil
Reduce coconut oil to 1 tablespoon and omit the final oil drizzle. The masala's natural moisture and clams' juices provide enough liquid for a flavor-packed dish with less fat.
high proteinHigh-protein
Add 200g of small shrimp or cubed firm fish along with the clams for an extra protein boost that complements the coastal flavors without overwhelming the dish.
jainJain
Omit the onion and garlic; use asafoetida (hing) and extra ginger for a Jain-friendly version. The roasted coconut and spice paste still deliver robust flavor.
veganVegan
Replace clams with 400g of oyster mushrooms or firm tofu chunks. Cook as directed; the mushrooms release liquid that mimics the clams' juices and absorb the masala beautifully.
Why this is on our healthy list.
Rich in Lean Protein
Clams are a low-fat source of high-quality protein, essential for muscle repair and overall body function.
Good Source of Iron
Clams provide heme iron, which supports healthy blood oxygen transport and helps prevent anemia.
High in Antioxidants
Coconut, turmeric, and curry leaves contain compounds that help combat oxidative stress and support immune health.
Supports Digestion
Cumin, coriander, and ginger are traditional digestive aids, helping to soothe the stomach and reduce bloating.
Frequently asked questions
Fresh clams should have tightly closed shells or close quickly when tapped. Discard any that are open and don't close, or have cracked shells.
