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A classic Maharashtrian delicacy from the Konkan coast. Tender clams are cooked in a fragrant, spicy masala of fresh coconut, onions, and traditional spices. This dry preparation is bursting with coastal flavors and pairs perfectly with bhakri or steamed rice.
For 4 servings
Clean the Clams (Approx. 20 minutes)
Prepare the Coconut Masala Paste (Approx. 5 minutes)
Sauté the Masala Base (Approx. 10 minutes)
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A classic Maharashtrian delicacy from the Konkan coast. Tender clams are cooked in a fragrant, spicy masala of fresh coconut, onions, and traditional spices. This dry preparation is bursting with coastal flavors and pairs perfectly with bhakri or steamed rice.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 349.05 calories per serving with 21.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Clams (Approx. 10 minutes)
Garnish and Serve
For a more authentic Konkani tang, replace the tamarind paste with 4-5 pieces of dried kokum (amsul). Add them along with the clams.
To make the dish more substantial, add one small potato, peeled and finely diced. Sauté the potatoes with the onions until they are partially cooked before adding the masala.
For extra heat and a deeper red color, add 2-3 dried Bedgi or Sankeshwari red chilies while grinding the coconut masala paste.
Clams provide high-quality protein essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
A single serving offers a significant amount of iron, which is crucial for forming hemoglobin, preventing anemia, and boosting energy levels.
Packed with zinc and Vitamin C, clams help strengthen the immune system, enabling the body to fight off infections more effectively.
Clams contain omega-3 fatty acids, which are known to reduce inflammation, lower blood pressure, and support overall cardiovascular health.
One serving of Tisrya Sukka contains approximately 320-380 calories, depending on the amount of coconut and oil used. It's a nutrient-dense dish rich in protein and minerals.
Yes, it can be a healthy dish. Clams are an excellent source of lean protein, iron, vitamin B12, and zinc. However, the use of fresh coconut makes it higher in saturated fats, so it should be enjoyed in moderation as part of a balanced diet.
Fresh clams provide the best taste and texture. You can use frozen, thawed clams (in shell or shelled), but you may need to adjust the cooking time. Canned clams are not recommended as they can become rubbery and won't impart the same fresh, oceanic flavor.
If you don't have Malvani masala, you can create a substitute by mixing 1 tablespoon of garam masala, 1 teaspoon of red chili powder (or to taste), 1 teaspoon of coriander powder, and a pinch of ground star anise.
Fresh, live clams should have tightly closed shells. If a shell is slightly open, tap it gently; it should close. They should also feel heavy for their size and have a fresh, salty smell like the ocean, not a fishy or unpleasant odor.
Clams that do not open after being cooked were likely dead before the cooking process began. It is safest to discard any unopened clams to avoid the risk of foodborne illness.