Kubbe sukke recipe - Clams sukke recipe

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 Recipe

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

Ingredients

• 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

Method

1. Wash the clams thoroughly and drain the water. Transfer to a large vessel. 
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. 
3. Allow them to cool. Separate the flesh and discard the shells.  Drain the  clams juice / katras and set aisde.
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.
6. Saute till the onions become translucent.
7. Add the clams flesh and saute for a minute.
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.
9. Mix the coconut and chilli powder together, add and stir to combine.
10. Saute for 8 - 10 minutes. Remove the pan from the heat. 
11. Serve kubbe sukke hot with chapati or rice roti and side dish to rice with curry.

Kubbe sukke or clams sukke - step by step pictures

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

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. 

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

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.

6.  Saute till the onions become translucent.

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

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.

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

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

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