Clams sukkha or Kubbe sukkhe in Konkani is again a Konkani preparation.Kubbe means clams and Sukkhe means dry .They are surprisingly high in Iron.They are a good source of phosphorus,Zinc,Copper etc. Seafood is generally cooked in mud vessels in South Kanara as it enhances the flavor.Coming back to the recipe this is again my mom's recipe.This dish is my son's favorite dish.He enjoys this dish so much there is no need to dish wash his plate after his food.
clean the clams:
the clams thoroughly under the running water.
take it in a broad vessel and keep it on high flame without adding water.
the lid and keep for sometime.
water will ooze out.
,open the lid little bit and simmer it.
feel it is too dry add little water.
shells will open after sometime.
the indication that it is cooked.
is cooled you can use only the flesh or both the shells as it is.
generally do is keep only the flesh part shell.
is too small in size I just keep as it is.
notice sand after boiling, wash thoroughly, but the minus point is the flavor will be lost.
13)If you don’t notice sand then strain the stock which it releases and use it
in the gravy.
tsp oil.keep the flame on simmer and fry the coriander seeds till light brown in color.
the flame and add turmeric powder.
grated coconut,chillies,tamarind,fried things,garlic coarsely in the blender.
deep bottomed pan and mix the masala and cleaned clams together.
salt to taste and take a boil.
1tsp oil and splutter mustard seeds and then add curry leaves.
it to the curry and immediately close the lid .
the gravy thick or as you want.
can add onion while grinding or you can season it later.