Ameijoas Com Coco in Portuguese literally means Clams with Coconut. In Konkani, tisreo means clams and sukhem is dry with no gravy.
When selecting clams, ensure to discard the ones that are opened. Tight shut, medium-sized clams are the best. This is my mother's recipe with no spice powders. The freshness of the clam is maintained and the addition of tamarind water with a hint of heat from the chillies balances the dish.
Clams are very high in iron, in fact that T-bone steak or beef liver don't compare. They are a good source of phosphorus, potassium, zinc, copper, manganese and selenium.
When selecting clams, ensure to discard the ones that are opened. Tight shut, medium-sized clams are the best. This is my mother's recipe with no spice powders. The freshness of the clam is maintained and the addition of tamarind water with a hint of heat from the chillies balances the dish.
Clams are very high in iron, in fact that T-bone steak or beef liver don't compare. They are a good source of phosphorus, potassium, zinc, copper, manganese and selenium.
Tisreo Sukhem (Clams with Coconut or Ameijoas Com Coco) - I
(Serves 8)
Ingredients:
2 kg clams
1 large onion (chopped)
2 green chillies (slit)
2 large cloves of garlic (minced)
2 Kashmiri red dried chillies (broken into half)
1/4 cup tamarind water
1 cup grated coconut
2 tablespoons oil
Preparing the clam:
Place clams in a colander and rinse well. Then transfer in a bowl with water to get rid of any dirt or sand. With the tap running, take a clam in your left hand and with a brush in your right hand, scrub the clam well. Place in a clean dish. Repeat with rest of the clams and keep them in a freezer for few hours. They will open up making it easier to push a dull knife between the two shells. Open the clam and transfer the meat on one shell. Twist and discard the other shell.
Method:
Heat oil in a pan and saute onion, garlic and green chillies. When onion soft, add only clams (reserve the juice for fish curry or pullao) along with tamarind juice and dried chillies. Cover pan and simmer till clams are cooked, around 5 to 8 minutes. Sprinkle grated coconut, stir and shut off flame.
Note:
(Serves 8)
Ingredients:
2 kg clams
1 large onion (chopped)
2 green chillies (slit)
2 large cloves of garlic (minced)
2 Kashmiri red dried chillies (broken into half)
1/4 cup tamarind water
1 cup grated coconut
2 tablespoons oil
Preparing the clam:
Place clams in a colander and rinse well. Then transfer in a bowl with water to get rid of any dirt or sand. With the tap running, take a clam in your left hand and with a brush in your right hand, scrub the clam well. Place in a clean dish. Repeat with rest of the clams and keep them in a freezer for few hours. They will open up making it easier to push a dull knife between the two shells. Open the clam and transfer the meat on one shell. Twist and discard the other shell.
Method:
Heat oil in a pan and saute onion, garlic and green chillies. When onion soft, add only clams (reserve the juice for fish curry or pullao) along with tamarind juice and dried chillies. Cover pan and simmer till clams are cooked, around 5 to 8 minutes. Sprinkle grated coconut, stir and shut off flame.
Note:
- The clams used were salty so no salt was added to the dish. If required, then add salt accordingly.
- Clam juice was not added so that the dish would not be salty but dry with less moisture.