Spicy Clam Sukka (Kube Sukhe – Mangalorean Protestant Style)
Serves 2-3
You Need
- 85-100 clams/cockles
- 1/4 tsp mustard
- 1/2 onion finely sliced
- 4-5 curry leaves/kadipatta
- oil for frying
- salt to taste
For the masala
- 1/2 cup grated coconut
- 1/2 onion roughly chopped
- 3 tsp bafat powder (* see note)
- 1 level tsp tamarind paste
- 1/2 inch ginger
- 1 clove of garlic
Method:
1. Clean the clams well – If the shells are clamped up tight then just place them in the freezer for 30mins – 1hr after which bring it to room temperature and pour warm water over them. Keep aside for 15-20minutes – all of them will open up automatically. Discard the empty shell of each clam and rinse 2-3 times in clean water. Allow to drain.
2. In a non stick pan or tawa dry roast the the grated coconut, chopped onion till the raw smell goes away. Toss in the bafat powder (or spice) powders and give it a stir or two before turning off the flame. Grind these ingredients coarsely along with the tamarind, ginger & garlic and a little water (ensure that the masala is not finely ground – just a swirl or two for a few seconds and its done)
3. In a pan heat the oil and toss in the mustard, when they splutter add the curry leaves and stir it once before adding the sliced onions. Fry them till golden brown and add the coarsely ground masala and fry for another 2 minutes on a slow flame.
4. Add the masala water (from the mixer jar) and check salt to taste – be moderate with salt as clams are usually salty. Cook on slow flame for 10-12 minutes adding the small quantities of water as required.
5. Serve hot with rice and dal
Note:
- If you do not have bafat powder you can use a blend of red chilli powder (abt 1 tsp)+ coriander powder (3/4th tsp) + 2 pinches each of cumin powder, pepper powder & turmeric powder
Looks so spicy and beautifully done
just love clams cooked in any way….. 🙂
These looks so yummy…
I just love this Shir! Used to enjoy it at Aunty's place. Wish we were neighbours 🙂
Loved the fact that you plan ahead for your family. Wish I could do that too…
Thanks for this great recipe, it turned out delicious!
@ Serenading Aura: Glad you liked it! Thanks for the feedback 🙂
hiii ur meals planner is superb…..& i used to crave for manglorean food which my frnds mom used to make & since they have shifted to mumbai i miss it a lot……….m a goan cum maharashtrian…….i will try ur recipes now & hope can get the same taste as my frnds mom
@ Sonal: Thanks so much for your feedback! 🙂 Happy to hear that!
Sukhe Clams, absolutely awesome ! Just fabulously delicious ! Reminded me of my Grandmother's cooking with fresh Clams & Coconuts from her place in Kallianpur, a little north of Mangalore on the Coast.
Hi Shireen,
Happy New Year.
Your recipe was perfect. I live in Vancouver and was able to find frozen clam meat (without the shells). My first attempt was excellent. However, when I cooked for the 2nd time, clams turned out to be chewy. I was wondering if you could suggest a way to thaw. I simply immersed them in cold water.
I am looking forward to trying out your other recipes.
Hi Pallavi,
Happy New Year to you too! Well, all frozen foods should ideally be thawed at room temperature. You can plan your meals ahead and take the frozen meat/fish and place it in the refrigerator section for a few hours before moving it onto your kitchen counter. Placing food directly from the freezer into water is not the ideal method. Secondly, seafood such as prawns, clams, squid should not be overcooked. When thawed at room temperature it should not take more than 2-3 minutes to cook when the curry/gravy is at boiling point. Hope these tips help!