Recipe - Teesriya che sukke - Clams in dry masala

Goa is a place for the Soul … simple as I hail from there , Father’s side

And so is Karwar from my Mom’s side

Have fond memories of both the place swaying coconut trees , eating the cashew fruit , mangoes jackfruit , karvandas – a small black berry found in the jungles  and of course my granny’s food

Today onwards am starting a Foodie Series called – Food of Gods eaten by GSB (Gaud Saraswat Brahmin).

Staple Food of

Goan’s or Goikar’s as called in local Language

Karwari’s or Karwarkar’s as called in the local language

ARE

RICE, FISH, COCONUT, KOKUM  AND COCONUT OIL FOR ALL PREPARATION .

 

Today’s Soul Food

 

Teesriya’s che Sukke (Clams in dry Masala)- For 2 people

 

Ingredients

Clams a bowl full

Finely Onions – 2 big

One small potatoes – cut in Small Square with the skin

Fresh Shredded Coconut – 3 tbsp.

4-5 Kokum

2tbsp coconut oil

Aromatics

1 ½ tsp red chill powder

1 ½ tsp turmeric powder

Salt to taste

 

 

Preparation

Rinse and clean the Clams thoroughly, Keep a pan of water to boil,  put in the cleaned clams and switch of the flame . The clams automatically break open . Now open the shell keep one shell with the flesh inside and throw the other, for some you can pierce out the flesh . Now you have a bowl full of fresh clams to be dunked in the masala.

 

Heat the 2tbsp oil in a pan , add finely chopped onions , once they turn translucent add the aromatics mentioned above stir around add a bit of water and let the masala simmer for about five minutes finally add in the clams and potatoes  , add kokum add a cup and half of water and close it with a dish and let it cook Will take approximately 45 minutes . Once cooked remove in a serving bowl and add the Fresh shredded coconut .

 

Enjoy with Rice bhakris or plain phulkas