goanMediumnon vegetariangluten freedairy freelow carb

Kalva Suke

Name: Kalva Suke
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: goan
Ingredients: 800 g clams (shell-on, washed well and soaked in water to release grit); 2 pcs onion (medium, finely chopped); 0.75 cup fresh coconut (grated); 1 pcs tomato (medium, finely chopped); 2 pcs green chili (slit); 1 inch ginger (crushed); 6 pcs garlic (cloves, crushed); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp cumin seeds; 3 pcs kokum (rinsed); 2 tbsp oil; 0.5 tsp salt; 0.5 cup water (for cooking the clams and masala); 2 tbsp coriander leaves (chopped)

RATING

4.3/5(28)

TASTE SCORE

8/10

Kalva Suke is a coastal shellfish stir-fry from western India, where tender clams are cooked with onion, coconut, and warming spices until the masala clings to every bite. It is savory, gently spiced, and best served hot with rice or bhakri.

PREP

25m

COOK

20m

SERVES

1 KATORI

332 cal

SERVINGS

METHOD · 7 STEPS

prep · ~20 min
Clean and soak the clams.
1.Rinse the clams under running water several times.
2.Soak them in fresh water for 20 minutes so any grit settles out.
3.Lift the clams out, discard the sandy water, and rinse once more.
TIPDiscard any clams that are cracked or stay open after tapping.
boil · ~5 min
Open the clams.
Place the clams in a pot with 0.25 cup water and bring to a boil. Cover and cook for 4 to 5 minutes, just until the shells open. Cool slightly, remove one shell from each clam if you like, and keep the clam liquor in the pot.
saute · ~10 min
Cook the onion masala.
1.Heat oil in a wide pan over medium heat.
2.Add cumin seeds and let them sizzle for 20 seconds.
3.Add onion, green chili, ginger, and garlic, then cook until the onion turns light golden, 5 to 6 minutes.
4.Add tomato and cook until soft, 3 minutes.
5.Stir in turmeric powder, red chili powder, coriander powder, and salt.
TIPKeep the heat medium so the spices toast gently and do not burn.
simmer · ~5 min
Add coconut and build the suke.
Add the grated coconut and cook for 2 minutes until lightly aromatic. Pour in the reserved clam liquor, the remaining 0.25 cup water, and add the kokum. Simmer for 2 to 3 minutes so the masala comes together.
simmer · ~4 min
Cook the clams in the masala.
Add the opened clams and toss well so they are coated in the coconut masala. Cook for 3 to 4 minutes until the liquid reduces and the mixture turns semi-dry.
TIPDo not overcook the clams or they will turn chewy.
garnish
Finish with coriander leaves.
serve
Serve hot with rice or bhakri.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Strain the reserved clam liquor through a fine sieve or cloth so no hidden grit gets into the masala.
2
Add salt carefully, since the clams and their liquor already bring natural salinity to the dish.
3
Cook the onions only to light golden; darker browning can overpower the sweet clam flavor.
4
Once the clams go into the masala, toss just until coated and heated through to keep them tender.
5
Let the kokum simmer briefly in the liquor so its sourness fully infuses the coconut masala.
6
For a truer semi-dry suke texture, use a wide pan so excess moisture evaporates quickly without overcooking the clams.
7
This tastes best fresh, but if reheating leftovers, do it gently on low heat for just a minute or two.