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.
Coconut -1 ½ cup
Fried long red chillies-7
Fried short red chillies-5
Turmeric powder-1/4 tsp
Onion-1 chopped finely
Salt –to taste
How to clean the clams:
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.
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.