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A classic Goan curry featuring fresh clams cooked in a fragrant, tangy coconut masala. This coastal delicacy is spicy, savory, and pairs perfectly with a plate of hot steamed rice. A true taste of Goa!
For 4 servings
Clean the Clams
Prepare the Coconut Masala Paste
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A classic Goan curry featuring fresh clams cooked in a fragrant, tangy coconut masala. This coastal delicacy is spicy, savory, and pairs perfectly with a plate of hot steamed rice. A true taste of Goa!
This goan recipe takes 50 minutes to prepare and yields 4 servings. At 348.73 calories per serving with 21.44g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Curry Base
Cook the Clams
Finish and Serve
For a richer, creamier gravy, add 1/4 cup of thick coconut milk at the very end of cooking. Do not boil the curry after adding the coconut milk.
Add chunks of potato or drumsticks (moringa) to the curry along with the water and cook until they are tender before adding the clams.
Add 1-2 slit green chilies along with the finely chopped onions for an extra layer of heat.
Clams are an excellent source of high-quality, low-fat protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish is a great source of heme iron from the clams, a type that is easily absorbed by the body. Iron is crucial for forming hemoglobin, which transports oxygen in the blood, thus helping to prevent anemia.
The combination of garlic, turmeric, and other spices provides antioxidants and compounds that have anti-inflammatory and immunity-boosting properties, helping to protect the body against infections.
A single serving of Tisryachi Koddel contains approximately 280-320 calories, depending on the amount of coconut and oil used. It's a relatively moderate-calorie dish.
Yes, it can be a healthy dish. Clams are an excellent source of lean protein, iron, and vitamin B12. The spices like turmeric have anti-inflammatory properties. The main source of fat comes from coconut, which contains medium-chain triglycerides.
Fresh clams should have tightly closed shells. If a clam is slightly open, tap it gently. If it closes, it's alive and fresh. If it remains open, discard it. They should also have a fresh, salty smell of the ocean, not a fishy or unpleasant odor.
Fresh clams with shells provide the most authentic flavor. However, you can use frozen shelled or unshelled clams; thaw them completely before use. Canned clams can also be used, but add them at the very end of cooking and just heat through to prevent them from becoming rubbery.
Tisryachi Koddel is traditionally served with hot steamed rice, which soaks up the delicious gravy. It also pairs wonderfully with Goan breads like Pao (bread rolls) or Sannas (steamed rice cakes).
If the curry is too tangy from the tamarind, you can balance it by adding a little more jaggery or a pinch of sugar. A small amount of coconut milk can also help mellow the tanginess.