Marwai Sukkha/Clams sukkha

Marwai sukkha is again a Mangalorean specialty.I borrowed this recipe from my aunt Laxmi Padiyar where originally one of her friend had shared her this recipe...This is the recipe of Kori/chicken sukkha but here it is substituted with clams.This dish goes well with the main course especially with the boiled rice.For GSB style Kubbe sukkhe/clams sukkha refer here.




Ingredients:
Clams-100
Coconut-1 big or 2 cups grated
Onion-2,cut lengthwise
Garlic-15,smashed
Roasted red chillies-12 approx(long and short chillies)
Onion-1 small
Garlic-2-3 flakes
Tamarind- marble sized
Curry leaves-3 sprigs
Oil-1tsp

Ingredients to be roasted:
Oil-1 tsp
Mustard seeds-1/2 tsp
Coriander seeds-fistful
Jeera-half fist
Fenugreek seeds-5-6 seeds


Method on how to cook clams:

  1. Wash the clams,transfer it in a wide bottomed vessel and keep it on flame without adding water.
  2. Close the lid and wait for the shells to get opened,simmer after a boil,if it is too dry add little water.
  3. Off the flame once the shell gets opened.
  4. Retain the  maximum topmost stock and discard the stock that stays at the bottom since it will have sand particles.
  5. You may use only the flesh or with the help of your hand cut the clams into two and discard the empty shell and retain the one with the flesh.
  6. This batch I did not separate the shells,I kept as it was since the size was small.


Method for the curry:

  1. Heat oil and roast 2 onions until translucent and keep it aside.
  2. Dry roast the coconut until red in colour and keep it aside.
  3. Heat a tsp of oil and roast the ingredients mentioned to be roasted until  it splutters.
  4. Grind the roasted ingredients with the chillies, 3-4 garlic flakes,tamarind and 1 onion to a smooth paste.
  5. Pulse the roasted coconut once,don't powder it,it should be coarse.
  6. Mix the paste,coconut ,salt to taste to the clams and take a boil.
  7. Add smashed garlic,fried onion to the curry and keep in simmer for 10 minutes.
  8. Lastly off the flame,add curry leaves and close the lid and keep it for few minutes.
  9. Relish it hot.







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