Karnataka

Kube sukka

Name: Kube sukka
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Mangalorean
Ingredients: Clams, about 1 kg in shell, scrubbed (about 300 g meat); 1 cup to open the clams plus a little for grinding water; Salt, to taste; 6 to 8 byadgi chillies dried red chilli; 2 tsp coriander seeds; 1/2 tsp cumin seeds; 1/2 tsp black pepper; a pinch fenugreek seeds; 1/4 tsp turmeric (ground turmeric); 5 cloves garlic; a gooseberry sized ball tamarind; 1 1/2 cups fresh fresh grated coconut; 1 large finely chopped onion; 2 tbsp coconut oil; 1 sprig curry leaves

Clams on the half shell with a coarse coconut masala. Edible spoons, basically.

40 minTime

14 gProtein each

mediumSpice

0.5hPlan ahead. Soak for 0.5 hours first; the 40 minutes come after.

The half shell feast3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

304kcal

14 gprotein

6 gfibre

40minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Clamsabout 1 kg in shell, scrubbed (about 300 g meat)

Water1 cup to open the clams, plus a little for grinding

Saltto taste

Dried red chilli6 to 8 byadgi chillies

Coriander seeds2 tsp

Cumin seeds½ tsp

Black pepper½ tsp

Fenugreek seedsa pinch

Turmeric (ground turmeric)¼ tsp

Garlic5 cloves

Tamarinda gooseberry sized ball

Fresh grated coconut1½ cups fresh

Onion1 large, finely chopped

Coconut oil2 tbsp

Curry leaves1 sprig

Method

5 steps

1Scrub the clams and soak them in salted water for 30 minutes. Throw away any with cracked shells or any that stay open when tapped.
2Bring the water to a boil, add the clams, cover and cook until the shells open. Discard any that stay shut. Remove the empty half shells and keep the cooking liquid.
3Roast the chillies, coriander, cumin, pepper and fenugreek in a few drops of oil on low heat. Grind with turmeric, garlic and tamarind to a paste, then add the coconut and half the onion and pulse to a coarse crumble.
4Heat the coconut oil and fry the rest of the onion and the curry leaves until golden. Add the coconut masala and fry for 3 minutes.
5Add the clams on their half shells and a few spoons of the cooking liquid. Toss on medium until the masala clings and the pan is dry.

Serve it like this

Heap the clams in a wide bowl, shell side down, with curry leaves scattered over.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kube sukka

Make it your way

Ingredients

Method

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