Goan Clams (Tesri Sukhe)

Goan Clams (Tesri Sukhe)

By 20 March, 2022

This lovely simple recipe is from the south- west Indian coast of Goa, renowned for its seafood, and is perfect as a starter or part of a shared late summer meal. The recipe is courtesy of "From India: Food, Family, Tradition" by Kumar and Suva Mahadevan (Murdoch Books 2013).

  • Prep Time : 15-20 minutes
  • Cook Time : 12-15 minutes
  • Yield : 2



Heat the oil in a frying pan over medium heat. Add the garlic and lightly brown, then immediately add the onion, reserving a small handful to garnish, and cook for about 5 minutes or until soft. Add the turmeric and chilli powder and cook for 2 minutes.
Add the clams, a pinch of salt, the kokam (or tamarind) and its soaking water, plus 1/2 cup water. Cook, covered, for 2-3 minutes until the clams open.
Add the coconut and cook for 2-3 minutes, ensuring you do not brown the coconut. Add the coriander and chillies to garnish.

Note: Kokam is a member of the mangosteen family and is used as a souring agent. The outer cover of the fruit is sun-dried and used in cooking adding a darkish purple colour and sour taste. The flavour profile is similar to tamarind.

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