Goan-style Clams/ Tisryaache sukhe

If you've ever been to Goa, you will know just how much of a foodie's paradise it is. A one-time Portuguese colony, this state is also known for its unique architecture and its tranquil green fields & hills. Coconuts are grown in many maads (plantations) along with yet another popular fruit, cashews. So no surprise really, that both these are used extensively in not just their mains but also their desserts.
I will try and cover this beautiful state in a month or so when I write a few more articles about its cuisine. For now, I am sharing with you a simple but really delicious recipe (a family heirloom) for a semi-dry dish that's made using clams.

To make this stunner, here's what you need -

Ingredients -

500 gms clams cleaned. Keep the flesh along with one shell intact.
3 big red onions, diced
8 cloves garlic finely sliced
3 tablespoons fresh grated coconut/ frozen grated coconut/desiccated coconut
Coriander leaves for garnishing
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
4 kokum (Goan specialty available all over Goa and the Konkan stretch and also in some specialty shops in Bombay). You can use half teaspoon tamarind pulp dissolved in 2 tablespoon water in case you don't have access to kokum.
Salt to taste
1 tablespoon coconut oil /Groundnut oil

Method -
In a big wok (with cover), add the oil and then add the onion.

Fry well on a low flame till they turn brown. This is the important part and this slow frying over a low flame/heat is what gives this dish its flavour.

Add garlic and keep frying till the raw smell goes away.

Next, add 1 tablespoon of the coconut and roast it for about 5 minutes.

Add the clams and stir them.

Add turmeric, red chili powder and garam masala.

Mix well.

Add the kokum/ tamarind and mix.

Add 1/2 cup water with 1/2 teaspoon salt and mix.

Cover the wok and allow the clams to cook on low.

I keep it for 20 minutes on low.

Open the cover and add the coriander leaves and remaining coconut.

Cover the wok and let it cook for 5 minutes more.

Take off the heat.

Serve after 10 minutes.

Note: This dish goes well with Rotis/phulkas/red rice. This sukhe tastes even better the next day.

Enjoy!