Spicy Clam Sukka (Kube Sukhe – Mangalorean Protestant Style)
- 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
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
- 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