Goan Clam Curry | Kubechem Sukkhem | Kube Sukka
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.
Servings 4 people
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.