March 17, 2015

Kubbe sukke recipe - Clams sukke

kubbe sukke in a serving plate
Kubbe or clams sukke recipe - Kubbe sukke is a very delicious non-vegetarian dish prepared with clams, onions, garlic and coconut. I am sure, many of you may not even know what the clams are. But all South Indian non-vegetarians know what the clams are, and how it tastes. Clams are very popular and much in demand shellfish known as kubbe ( khubbe) in konkani and belachu in Kannada. 

I grew up in Coastal part of Karnataka by eating variety of seafood dishes.  Kubbe, tisre, kalva belong to one group and the dishes with these are prepared almost similarly. But taking out flesh from kalva is very tedious because of its hard stone like shell, only professional fisher man can do it. Clams are used to make curry, upkari, ekchimpi ambat, sukke and vade.

Kubbe Sukke Recipe - Clams Sukke

Prep time : 20 mins
Cook time : 20 mins
Total time : 40 mins
Recipe type : Seafood
Cuisine : Konkani
Yield : Serves 4
Author : Vidya Chandrahas

  • 1½ kg clams (yields 2 cups flesh )
  • 1/2 cup katras (clams boiled water)
  • 1/4 cup water
  • 2 large onions, finely chopped
  • 2 green chillies, chopped
  • 1 sprig curry leaves
  • 2 cups grated fresh coconut
  • 4 heaped tsp chilli powder
  • 10 cloves garlic, crushed
  • 2 tbsp oil
  • Salt as required


1.  Wash the clams thoroughly and drain the water. Transfer to a large vessel. 
Kubbe / clams

2.  Place the vessel on low flame till all the clams open up. Set aside to cool. Don't add water while boiling the clams. 
boiled clams

3.  Allow them to cool. Separate the flesh and discard the shells.  Drain the  clams juice / katras and set aisde.
clams flesh

4.  Heat the oil in a pan. Add the crushed garlic cloves and saute till raw smell disappears.
5.  Add the curry leaves and saute for a while. Add the green chillies and onions.
onion, chilli garlic, curry leaves tempering

6.  Saute till the onions become translucent.
fried onions till translucent

7.  Add the clams flesh and saute for a minute.
clams flesh added

8.  Add 1/2 cup of katras (boiled clams juice)and 1/4 cup of water. Katras / clams juice itself is very salty. Add very little amount of salt. Saute for 3 minutes.
clams flesh and katras added

9.  Mix the coconut and chilli powder together, add and stir to combine.
coocnut and chilli powder added

10.  Saute for 8 - 10 minutes. Remove the pan from the heat. 
sauted the sukke

11.  Serve kubbe sukke hot with chapati or rice roti and side dish to rice with curry.
kubbe sukke  in a serving plate


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