Tisryachi Koddel
A tangy and spicy coconut-based clam curry from the coastal heart of Goa. Fresh clams are simmered in a roasted coconut and spice paste, finished with a kokum-infused tang that balances the briny sweetness of the seafood. A true taste of the Goan coastline, best mopped up with steamed rice.
For 4 servings
- prep · ~15 min
Clean and prep the clams.
Scrub the clam shells under running water to remove all grit and sand. Soak them in a bowl of fresh water with a pinch of salt for 15 minutes, then drain and rinse again to ensure no sand remains inside.
TIPDiscard any clams that are already open or have cracked shells before cooking. - roast · ~9 min
Dry roast the coconut and spices.
1.Heat a frying pan over medium heat. Add the grated coconut and dry roast, stirring continuously, until it turns a deep golden brown with a nutty aroma (5-6 min).2.Add dried red chilies, coriander seeds, and turmeric powder to the pan. Roast for another 2-3 minutes until the spices are fragrant.3.Immediately transfer the roasted mixture to a plate to cool completely.TIPStir constantly to prevent the coconut from burning. Even slight charring will make the curry bitter. - prep · ~10 min
Soak tamarind and prepare the masala paste.
1.Soak the tamarind ball in 3 tablespoons of warm water for 10 minutes. Squeeze well to extract the pulp and discard the fibers.2.Once cooled, transfer the roasted coconut-spice mixture to a blender jar.3.Add the tamarind extract and ginger. Grind to a very smooth, thick paste, adding 2-3 tablespoons of water as needed to help the blades turn.TIPThe paste should be as fine as possible for the silkiest gravy texture. - saute · ~5 min
Sauté the onion base.
1.Heat oil in a deep pot over medium heat.2.Add the finely chopped onions and sauté until they turn soft and translucent, about 4-5 minutes. - simmer · ~10 min
Simmer the curry with coconut paste.
1.Add the ground coconut paste to the pot and stir well to combine with the onions.2.Pour in 1.5 cups of water, add salt, and bring the gravy to a gentle boil.3.Lower the heat and let it simmer for 10 minutes, allowing the flavors to meld and the gravy to thicken slightly.TIPIf the gravy seems too thick, add a splash more water. It should easily coat the back of a spoon. - boil · ~8 min
Cook the clams in the gravy.
1.Add the cleaned clams to the simmering gravy along with the slit green chilies and kokum petals.2.Cover the pot with a lid and cook on medium heat for 6-8 minutes. The clams are done when they have all opened up.3.Discard any clams that remain tightly shut after cooking.TIPDo not overcook the clams once they open, or they will become tough and rubbery. - rest · ~2 min
Rest the curry before serving.
Turn off the heat and let the curry rest for 2 minutes. The flavors settle and the gravy thickens slightly as it cools.
- serve
Serve the Tisryachi Koddel.
Gently transfer the curry to a serving bowl. Serve immediately with steamed rice or warm pav for a truly satisfying meal.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the clams in salted water for 15 minutes to help them expel any remaining sand or grit.
- 2Discard any clam that is already open or has a cracked shell before cooking—it is likely dead.
- 3Stir the grated coconut constantly while roasting to prevent burning; even slight charring will make the curry bitter.
- 4Grind the roasted coconut-spice paste as smooth as possible for a silky gravy texture.
- 5Do not overcook the clams once they open, or they will turn tough and rubbery.
- 6Let the curry rest for 2 minutes after cooking so the flavors settle and the gravy thickens slightly.
- 7If the gravy seems too thick after simmering, add a splash more water until it easily coats the back of a spoon.
Adapt it for your goals.
Mussels or Prawn Swap
Replace clams with an equal weight of mussels or small prawns. Mussels open the same way; prawns cook in 4-5 minutes. This variation offers a different seafood texture while keeping the Goan flavor profile intact.
Extra Tangy (Sour Lover's)Extra Tangy (Sour Lover's)
Increase kokum petals to 6-8 or add an extra teaspoon of tamarind extract for a distinctly sharper, more puckering gravy. Ideal for those who crave the sour-spice hit typical of coastal Goan curries.
Keto FriendlyKeto-Friendly
Skip the onion base entirely and use a tablespoon of ghee to sauté the paste directly. The coconut and clams are naturally low-carb, and omitting the onion reduces net carbs further while retaining the essence.
Spicier VersionSpicier Version
Use 8-10 Byadgi chilies (or add 2-3 more Kashmiri chilies) and substitute the green chilies with 1-2 Thai bird's eye chilies. This ramps up the heat without losing the deep red color, perfect for heat-seekers.
Why this is on our healthy list.
Rich in Lean Protein
Clams are an excellent source of high-quality, low-fat protein, supporting muscle maintenance and repair while being light on the digestive system.
Antioxidant-Rich Spices
Turmeric and coriander seeds in the masala provide curcumin and flavonoids that help combat oxidative stress and promote cellular health.
Mineral-Dense Seafood
Clams are naturally high in iron, zinc, and selenium—key minerals for immune function, red blood cell production, and thyroid health.
Digestive Benefits of Kokum
Kokum is traditionally used in Goan cooking to aid digestion and reduce acidity, thanks to its hydroxycitric acid content.
Healthy Fats from Coconut
Fresh coconut provides medium-chain triglycerides that are quickly metabolized for energy and may support a feeling of fullness.
Frequently asked questions
Yes, but thaw them completely in the refrigerator, then rinse and drain well. Frozen clams release more water, so you may need to adjust the final simmer time to avoid a watery gravy.
