Tisryache Suke

Name: Tisryache Suke
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 800 g clams (fresh, cleaned and soaked in water to release sand); 2 pcs onion (medium, finely chopped); 1 cup coconut (fresh, grated); 6 pcs garlic (cloves, crushed); 1 inch ginger (finely chopped); 2 pcs green chili (slit); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 2 tbsp oil; 0.5 tsp salt; 3 tbsp coriander leaves (chopped); 0.5 cup water (for cooking the clams)

RATING

4.3/5(31)

TASTE SCORE

8/10

A classic Maharashtrian coastal clam dish with a dry, coconut-rich masala. Fresh clams are cooked just until tender with onion, garlic, spices, and coriander leaves for a briny, deeply savory side that pairs beautifully with bhakri or rice.

PREP

25m

COOK

20m

SERVES

1 KATORI

341 cal

SERVINGS

METHOD · 7 STEPS

prep · ~20 min
Clean and soak the clams.
1.Rinse the clams well under running water.
2.Soak them in fresh water for 20 minutes so they release any sand.
3.Drain, rinse once more, and discard any broken or open clams that do not close when tapped.
TIPClean clams carefully so the finished dish stays grit-free.
boil · ~7 min
Cook the clams until they open.
Add the clams and water to a pot, cover, and cook over medium heat for 5 to 7 minutes until the shells open. Remove the clam meat from the shells and keep aside; discard any clams that stay shut.
saute · ~7 min
Cook the onion base.
1.Heat oil in a kadai over medium heat.
2.Add onion and cook until soft and light golden, 5 to 6 minutes.
3.Add garlic, ginger, and green chili, then sauté for 1 minute until fragrant.
saute · ~4 min
Add the spices and coconut.
Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix in the grated coconut and cook for 3 to 4 minutes, stirring often, until the masala smells toasty and comes together.
TIPKeep the heat medium-low once the coconut goes in so it toasts without burning.
saute · ~4 min
Mix in the clam meat.
Add the cooked clam meat and toss gently so the masala coats it well. Cook for 3 to 4 minutes until the clams are heated through and the mixture turns fairly dry.
TIPDo not overcook the clams or they turn chewy.
garnish
Finish with coriander leaves.
serve
Serve hot.
Serve Tisryache Suke hot as a side with bhakri, chapati, or steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak and rinse the clams more than once if needed; any leftover grit will spoil the dry masala.
2
Save a spoon or two of the clam cooking liquid and add it only if the coconut masala looks too dry.
3
Cook the onions to light golden, not dark brown, so the clam flavour stays clear and coastal.
4
Once the clam meat goes into the kadai, toss gently and cook just until coated and heated through.
5
Toast the fresh coconut on medium-low heat until aromatic; burnt coconut will make the suke taste bitter.
6
Salt lightly at first, since clams carry natural salinity and can make the masala taste over-seasoned.
7
Serve immediately after finishing with coriander leaves for the best contrast of juicy clams and dry masala.