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.
Ingredients:
Clams -200
Coconut -1
½ cup
Fried long
red chillies-7
Fried short
red chillies-5
Tamarind-marble sized
Coriander
seeds-3tbsp
Turmeric
powder-1/4 tsp
Garlic-8
Onion-1
chopped finely
Oil-2
tsp
Salt –to
taste
How to
clean the clams:
Method:
1)Wash
the clams thoroughly under the running water.
2)Then
take it in a broad vessel and keep it on high flame without adding water.
3)Close
the lid and keep for sometime.
4)Sometimes
water will ooze out.
5)Don't panic
,open the lid little bit and simmer it.
6)If you
feel it is too dry add little water.
7)The
shells will open after sometime.
8)This is
the indication that it is cooked.
9)Once it
is cooled you can use only the flesh or both the shells as it is.
10)What I
generally do is keep only the flesh part shell.
11)If it
is too small in size I just keep as it is.
12)If you
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.
Method:
1)Take 1
tsp oil.keep the flame on simmer and fry the coriander seeds till light brown in color.
2)Off
the flame and add turmeric powder.
3)Grind
grated coconut,chillies,tamarind,fried things,garlic coarsely in the blender.
4)Take a
deep bottomed pan and mix the masala and cleaned clams together.
5)Add
salt to taste and take a boil.
6)Take
1tsp oil and splutter mustard seeds and then add curry leaves.
7)Season
it to the curry and immediately close the lid .
8)Keep
the gravy thick or as you want.
9)You
can add onion while grinding or you can season it later.