Goan Clams (Tisreo) Sukem

Goan Clams Sukem is a hot favourite of most (if not, all) Goans. Its is typically served with Goan fish curry and rice. I love this recipe. It comforts me and Joel, when I miss family and Goa. Its easy to make and absolutely packed with flavour. My mum and nana made this recipe the best, and here is my attempt at it.

These clams (common cockel) come from my seafood stash I bought from our trip to Honfleur, straight from the fishing boat. You can also get it in the fish section in your local supermarket or fishmonger. The Goan in me absolutely jumps with joy when I see these in the fish stall, and I cant leave without a larger bag of them. You can cook them in many different ways, but this one is my favourite.

 (source: greatbritishchefs.com)

Try this and let me know how it goes.

Feeds: 4 decently hungry people | Prep time: 10 mins | Cook time: 15 mins

INGREDIENTS:
1 tbsp oil
500 gms clams
1 white onion chopped
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp chilli/paprika powder
1 cup grated coconut (optional) [alternative: coconut powder re-hydrated with water]
1/2 tsp ginger garlic paste
pinch of sugar
salt to taste
Coriander leaves (a few sprigs)

INSTRUCTIONS:
1. Wash clams, remove one side of the shell, move flesh to one shell only and discard the other empty shell half.
2. Grind coconut, turmeric, cumin, coriander, chilli powders together and set aside. Keep the paste a bit thick.
3. Heat oil and fry onion until golden, then add ginger garlic paste and fry a bit, add the coconut mixture. [Tip: If you are not a coconut fan, simply add the other powders and substitute coconut by adding chopped tomato and a slit green chilli). Cook for 5 mins and then add the clams. Add salt to taste and a pinch of sugar. Cook for about 10 mins.
4. Serve with steamed rice and Goan Prawn Curry. Garnish with chopped coriander leaves (optional).