This Goan Clam Curry | Kubechem Sukkhem | Kuba Sukka is a delicious coconut based curry. Pair it with some steamed rice for a quick and wonderful seafood meal.
Kube means clams in Konkani, and sukkhem means dry. These kind of clams don’t have much ridges on its shell and are more polished. In this dish, clams are cooked in a coconut based semi gravy, infused with very few spices, letting the flavor of the clams itself stand out.
It’s been more than a year since I had some clams 🙁 If you know me, you should know by now, I’m a big seafood person. Back home in Mumbai, we were lucky enough to get fresh seafood. Also whenever we visited Goa, seafood would be prepared practically every day, Well I had no complaints :p
This is my Mum in law’s version. I have never had this curry before because my Mom makes another version, which is a bit dry, although that too is coconut based. Will share that version as well. I loved how this curry tasted, the flavors of the clams were quite prominent, along with some kick from the spices used.
If you are on the lookout for some different clam recipes, then do dry this delicious Goan clam curry.
Table of Contents
LOVE THIS GOAN CLAM CURRY | KUBE SUKHE, THEN YOU MAY ALSO ENJOY
INSTRUCTIONS TO MAKE GOAN CLAM CURRY | KUBECHEM SUKKHEM | KUBE SUKKA
- Rinse the clams wells. Fill a bowl of water, transfer the clams in it to get rid of any grit or dirt. Now clean each clam under running tap water with the help of a brush. Repeat with the rest of the clams, transfer to a clean plate, place it in the freezer for a few hours. They will open up easily. Discard the ones that don’t open. Open the clam, retain the meat on one side of the shell. Discard the other half. Reserve the clam juices. You may also used canned clam in this recipe
- In the grinder/ mixer, add grated coconut, coriander seeds, peppercorns, Kashmiri chilly, garlic, turmeric powder, blend to a semi-smooth paste with water (add water little at a time, about 1 cup).
- Heat oil in a heavy-bottomed pan, sauté onions over medium-low heat. Add chillies, sauté until onions are translucent.
- In goes the ground masala paste, cook it for about 2-3 minutes over medium heat.
- Add the clams, reserved clam juices, rinse the grinder with about 1/2 cup water, add it to the pan. Add salt if required, a pinch of sugar. Let it come to a boil, then let it simmer over low heat until the curry thickens, for about 10 minutes or longer for a dry version. It goes well with rice, or it can also be had with bread.
HOW TO MAKE GOAN CLAM CURRY | KUBECHEM SUKKHEM | KUBE SUKKA?
Goan Clam Curry | Kubechem Sukkhem | Kube Sukka
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2 pounds clams
- 1 & 1/2 cup freshly grated coconut
- 2 tbsp coriander seeds
- 1 to 2 dried Kashmiri chilli
- 5-6 peppercorns
- 1/2 tsp turmeric powder
- 1 garlic clove
- 1 small onion, about 1/2 cup finely chopped onion
- 1 to 2 green chillies, slit lengthwise
- 2 tbsp coconut oil/vegetable oil
- Salt, to taste
- Pinch of sugar
Instructions
- Rinse the clams wells. Fill a bowl of water, transfer the clams in it to get rid of any grit or dirt. Now clean each clam under running tap water with the help of a brush. Repeat with the rest of the clams, transfer to a clean plate, place it in the freezer for a few hours. They will open up easily. Discard the ones that don't open. Open the clam, retain the meat on one side of the shell. Discard the other half. Reserve the clam juices. You may also used canned clam in this recipe
- In the grinder/ mixer, add grated coconut, coriander seeds, peppercorns, Kashmiri chilly, garlic, turmeric powder, blend to a semi-smooth paste with water (add water little at a time, about 1 cup).
- Heat oil in a heavy-bottomed pan, sauté onions over medium-low heat. Add chillies, sauté until onions are translucent.
- In goes the ground masala paste, cook it for about 2-3 minutes over medium heat.
- Add the clams, reserved clam juices, rinse the grinder with about 1/2 cup water, add it to the pan. Add salt if required, a pinch of sugar. Let it come to a boil, then let it simmer over low heat until the curry thickens, for about 10 minutes or longer for a dry version. It goes well with rice, or it can also be had with bread.
I would love to hear from you. Please feel free to share your feedback with photos and suggestions to me at [email protected]
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Regards,
Freda
Hi i tried yr goan clam receipe today it turned out excellent
Thanks for sharing your feedback, Melissa 🙂
Wow gorgeous dish and love your new look!
Thanks so much dear 🙂
I love your new look so much Freda!!!
Thanks Lynn!! Its called the elegant grunge theme, I wasted so many hours selecting it, I tried all the possible theme previews , and finally settled for this!
It looks awesome! what a name for it!
hahahha!! that’s what I thought too:D
It’s a beautiful theme but the name is strange haha
????
So beautiful! I love clams and mussels and often prepare with a curry. I will have to try with shredded coconut instead of coconut milk. Looks delicious!
Thanks so much! 🙂
Looks so tempting! would love to have a bowl of rice with this curry.
Thanks 🙂
Another gorgeous recipe, Freda! Your photos, lovely as always 🙂
Thanks Lana 🙂
Looks great Freda. .though I have never tasted clams m sure this one is a smasher .???
Thanks dear 🙂
OMG! My mouth is literally watering seeing this post! Awesome photography as always! <3 🙂
That means a lot! Thanks Christine 🙂
It looks delicious. I would love to try this in the future!
Thanks you 🙂
A big welcome to you!!
I’ve never had clams before, but I love the sound of the flavours that go into the gravy…beautiful pictures Freda!
Thanks Lina !
Wow! I absolutely LOVE clams! Thanks for sharing this.. Definitely going to try it 🙂
Most welcome 🙂
Looks delicious!
Thanks so much 🙂
So beautiful dear! 🙂 Your food is always like art on a plate 🙂
Thanks so much 🙂
This looks amazing Freda! xXx
Thanks Frances 🙂
Gravy sounds flavorsome Freda. ..
Thanks so much 🙂
So looks yummy 🙂 I love coconut based gravies..
Thanks dear! Brought up eating anything and everything with coconut :p
ditto
Looks so flavor and delicious. Beautiful color and clicks dear 🙂
Thanks so much Kushi 🙂
Love the coconut gravy!
Thanks Chris 🙂
I’ve never paired clams with coconut milk, and now I wonder why? This looks so very tasty! I’ll give it a try next time I’ll be able to find such nice clams. 🙂
Thank you Ronit! I’m sure you will enjoy this dish 🙂
Oh this looks absolutely delectable, Freda! I love clams.
Thanks a bunch Kathryn 🙂
Yummmmmm Freda! I’m trying to figure out those konkani words (mind you I’m not very good at it), but tisreos come to mind when I think of clams. Boy, how lucky are you that your ma in law is cooking all those delectable Goan dishes :). I don’t think Kashmiri chilies are available here in the US are they? I last used clams when I made the seafood paella, just love all types of seafood and this one sure is up there as one of my favorites!
Thanks so much! Yes you are right Loretta.. tisreos are clams too, kubem is another variety of clams..that’s what I learnt today. I saw Kashmiri chillies in an Indian grocery store in Houston. I’m sure it will be available in an Indian store around you too or you can order from amazon as well 🙂
Ahh yes Freda, and I forgot to mention that lovely coconut shell spoon. I know you commented on mine when you saw it on my post. I wish I had more of them 🙂
Yes ! I remember Loretta! I requested my mum in law to get it for me along with some of those earthenware just for pictures.. I love collecting these things 🙂
Love those earthenware pots too Freda. This is a nice time to be in Goa, so why is she still here in the cold? :)) Just kidding!
To spend time with their grandson , Loretta ..hehe..:p he’s 27 months 🙂
Wow. O wow
Thanks dearie 🙂
Love Coconut milk flavour can imagine this gravy taste yum
Thanks Vidya 🙂
Every post of yours is a pleasant trip down memory lane for me . Tisreo is special to my family . We never bought them , in fact my uncles would get into the river and a fresh catch would be brought home . I love he kaat that was made and another dish which has some semblance with the dish youb have shared in this post. Your posts bring a slice of Goa to me here in Mumbai . Super work ! Hugs .
Your words got a big smile on my face, thank you so much 🙂 I’m glad it took you down memory lane! xo
OH MY GOODNESS!!! I don’t even know if I like clams but I REALLY want to try to make this. I’m not sure I’d be able to find a Kashmiri chili…although from your pictures it kind of looks like an ancho chili so maybe that would work well enough?
Hi there ! Thanks a ton , so glad you liked it 🙂 I think ancho chilli would work well , as Kashmiri chillies aren’t really spicy , and if you deseed them , then the spice levels reduce even more .. Ancho should work well here , or you could do a teaspoon of paprika 🙂
Thanks, Freda!
Most welcome:)
Freda this recipe is amazing, everything the clam dish and your photo’s are so beautiful. It’s funny I have been wanting something with clams, and here it is. I just hope mine turns out half as beautiful as yours.
Thanks a lot Suzanne ! I’m sure it would turn out fantastic 🙂