Clams Sukka | Marwai Sukka | Khubbe Sukke
Clams cooked in a spicy, coconut masala
Servings 4
Ingredients
- 1 kg clams (shell fish/ Shimpli / tisrya )
- 7 to 8 dried red chillies (sookhi laal mirch)
- 3 tsp oil (tel)
- 2 tbsp coriander seeds (dhaniya)
- 1 tsp cumin seeds (jeera)
- 4 to 5 cloves (laung/lavang)
- 1 inch piece of cinnamon (dalchini)
- 8 to 10 fenugreek seeds (methi)
- 1 cup fresh grated coconut (nariyal)
- 4 sprigs of curry leaves (kadi patta)
- 1 tsp mustard seeds (rai /sarson)
- 7 cloves of garlic (lehsun)
- 2 onions, finely chopped (pyaaz)
- 1 tsp turmeric powder (haldi)
- 1 tomato, finely chopped (tamatar)
- Salt as per taste (namak)
- 2 tbsp fresh coriander leaves, chopped (hara dhaniya)
Instructions
- Wash the clams.Break the clams into two and keep only the part with flesh in it. Discard the other shell.
- Heat 1 tsp oil in a pan.
- Add dry red chillies and roast for few seconds.
- Remove and keep aside.
- Next, add coriander seeds, cumin seeds, fenugreek seeds, cloves and cinnamon.
- Roast the spices till they turn aromatic.
- Remove and keep them alongwith the roasted red chillies.
- Now, in the same pan add 1 cup of grated coconut and 2 sprigs of curry leaves.
- Roast the coconut till it turns aromatic. Keep this aside.
- Now, transfer the roasted spices and red chillies to a mixer jar.
- Add 3 cloves of garlic, 1 chopped onion, turmeric powder, 3 to 4 tbsp water and blend them to a fine paste.
- Remove the ground masala from the jar and keep aside.
- To the same jar, add the roasted coconut and run the mixer just for a second so that we get a coarse coconut mixture. Keep this aside.
- Next, heat 2 tsp oil in a pan.
- Add mustard seeds, 2 sprigs of curry leaves, 4 cloves of garlic, finely chopped, 1 chopped onion and saute till the onion changes its colour.
- Now, add chopped tomato
- Saute for few minutes till the tomato turns soft.
- Now, add the clams. Give a mix.
- Add salt as per taste.
- Cover the pan and allow the clams to cook for 8 to 10 minutes.
- Next, add the masala paste and mix.
- Add little water and cook covered for 5 to 7 minutes.
- Once the masala is cooked, add the ground coconut.
- Mix well and cook covered for 5 minutes.
- Garnish with chopped coriander leaves.
- Serve clams sukka alongwith rice and dal.
Notes
- I have used a mix of Bedgi and Pandi Chillies.
- Clams weighed 1 kg with both shells intact. After discarding one part of the shellfish, the net weight of clams was 500 grams.