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Tender clams tossed in a fragrant, semi-dry masala of roasted spices and fresh coconut. This Mangalorean delicacy is bursting with coastal flavors, perfect with neer dosa or steamed rice.
For 4 servings
Clean and Cook the Clams (15 minutes)
Prepare the Sukka Masala (10 minutes)
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Tender clams tossed in a fragrant, semi-dry masala of roasted spices and fresh coconut. This Mangalorean delicacy is bursting with coastal flavors, perfect with neer dosa or steamed rice.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 445.24 calories per serving with 39.27g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté Aromatics and Masala (15 minutes)
Combine and Finish the Dish (10 minutes)
This sukka masala works wonderfully with prawns (shrimp) or squid. Adjust cooking time accordingly as they cook much faster than clams.
For a vegetarian version, replace clams with 250g of button mushrooms (halved or quartered) or 200g of paneer cubes. Sauté them before adding to the masala.
To make a gravy version, grind the masala with a little more water to a finer paste and add 1/2 cup of thin coconut milk along with the clam stock in the final step.
Clams are packed with high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
This dish is a great source of heme iron, which is easily absorbed by the body. Iron is crucial for forming red blood cells and preventing anemia, which can cause fatigue and weakness.
Clams are one of the best natural sources of Vitamin B12, vital for neurological function and DNA synthesis. They also contain omega-3 fatty acids, which support cognitive health.
The blend of spices like turmeric, coriander, and black pepper contains powerful antioxidants and compounds that help fight inflammation in the body.
One serving of Clams Sukka contains approximately 310-340 calories, depending on the amount of coconut and oil used. It's a relatively moderate-calorie dish packed with protein and flavor.
Yes, Clams Sukka can be a healthy dish. Clams are an excellent source of lean protein, iron, vitamin B12, and omega-3 fatty acids. The spices used have anti-inflammatory properties. The main calorie contributors are coconut and oil, which provide healthy fats when consumed in moderation.
Fresh clams are highly recommended for the best flavor and texture. However, you can use frozen cooked clam meat. Thaw it completely and add it in the final step, cooking for only 2-3 minutes to heat through. Canned clams are not ideal as they can have a metallic taste and a different texture.
Clams Sukka is traditionally served with Mangalorean rice preparations like Neer Dosa (lacy rice crepes), Sannas (steamed rice cakes), or plain steamed rice. It also pairs well with chapati or roti.
Clams become tough and rubbery when they are overcooked. It's important to cook them just until they open in the first step, and then simmer them in the masala for only 5-7 minutes to heat through and absorb flavors.
Store any leftover Clams Sukka in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water if it seems too dry. Avoid using a microwave, as it can make the clams rubbery.