Wednesday, 29 August 2012

Teesri Sukke (Clams dry masala)

Teesri is also known as khubbe in konkani and clams in english. Its a shell fish and has a unique taste. They are prepared in various ways like making gravy, cutlets etc. Today I am posting the Dry masala dish using clams. I am sure you will enjoy it. When you buy them wash and keep them in the freezer for a day. Then when you defrost them their mouth opens automatically. You are supposed to keep one shell along with the flesh and throw the other one after removing flesh from it. In case the mouth of any clam doesn't open mostly it is possiblt that the clam is filled with mud. throw away such clams.




Ingredients :

1 bowl ................deshelled clams
2 ......................onions chopped
1 .....................potato peeled and cut into cubes
2 to 3 tbsp................grated fresh coconut
2 tsp........................chilly pd
1 1/2 tsp ..................turmeric pd
2 tsp...................Karwari sambar masala
                        (will soon post the recipe)
                           or dhana jeera pd
3 to 4 ....................dried kokam pieces
salt
coconut oil to cook





Method :

Heat coconut oil and fry onion till transparent.
Add potatoes and cook till half done.
Add teesri and cook for 5 minutes.
Add chilly pd, turmeric pd, sambar masala, kokam and salt.
Cook for 5 more minutes .
Don't overcook as shell fish can become rubbery if overdone.
Add coconut and put off the gas.








Sending this to Anu's  south-indian-kitchen-series-event and also to seafood-feast-event by Usha




Seafood feast







9 comments:

  1. Never tasted before, looks amazingly good.

    ReplyDelete
  2. Never tried cooking clams at home,somehow ur dry masala tempts me a lot.

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  3. awesome...this is in my to-do list now..
    Tasty Appetite

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  4. Nice recipe! I never tasted clams curry. I have eaten clams only at non-indian restaurants. Thanks for sharing this recipe and linking it to my seafood event.

    ReplyDelete