indianMediumnon vegetariangluten freedairy freehigh protein

Kalva Sukka

Name: Kalva Sukka
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 800 g clams (small fresh clams in shell, scrubbed well); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 0.75 cup coconut (fresh, grated); 4 pcs dried red chili; 0.5 tsp black peppercorns; 1 tsp coriander seeds; 0.5 tsp cumin seeds; 0.5 tsp fennel seeds; 1 pinch turmeric powder; 6 pcs garlic (cloves); 1 inch ginger (roughly chopped); 8 pcs curry leaves; 2 tbsp oil; 0.25 tsp salt; 2 tbsp cilantro (chopped); 0.5 cup water (for cooking the clams)

RATING

4.4/5(55)

TASTE SCORE

8/10

A coastal shellfish stir-fry with sweet briny clams, roasted coconut, black pepper, and warm spices. This dry Mangalorean-style dish is packed with flavor and tastes wonderful with neer dosa, chapati, or simple rice.

PREP

25m

COOK

25m

SERVES

1 KATORI

338 cal

SERVINGS

METHOD · 8 STEPS

prep · ~7 min
Clean the clams well.
1.Rinse the clams under running water and scrub the shells well.
2.Discard any clams with broken shells.
3.If any clams stay open after a gentle tap, discard them.
TIPWell-cleaned clams keep the sukka free from grit.
boil · ~7 min
Cook the clams until they open.
Place the clams in a pot with water and salt. Cover and cook over medium heat for 5 to 7 minutes, just until the shells open. Remove the meat from the shells and keep the strained cooking liquid aside.
TIPDiscard any clams that do not open after cooking.
roast · ~7 min
Roast the coconut and spices.
1.Heat a dry pan over low heat.
2.Roast the dried red chili, black peppercorns, coriander seeds, cumin seeds, and fennel seeds until fragrant (2-3 min).
3.Add the grated coconut and roast until lightly golden and aromatic (3-4 min).
4.Cool the mixture slightly.
mix · ~3 min
Grind the masala.
Grind the roasted coconut mixture with garlic, ginger, and turmeric powder to a coarse masala. Add only a spoon or two of the reserved clam liquid if needed to help it move.
TIPKeep the masala coarse for the right sukka texture.
saute · ~11 min
Cook the onion base.
1.Heat oil in a wide pan over medium heat.
2.Add curry leaves and let them sizzle for a few seconds.
3.Add chopped onion and cook until soft and lightly golden (5-6 min).
4.Add tomato and cook until soft and pulpy (4-5 min).
saute · ~7 min
Cook the masala with the clams.
Add the ground masala to the pan and cook for 3 to 4 minutes, stirring often. Add the clam meat and a few tablespoons of reserved cooking liquid, then toss and cook until the masala coats the clams and the dish turns semi-dry.
TIPDo not overcook after adding the clam meat or it can turn chewy.
garnish
Finish with cilantro.
serve
Serve hot with neer dosa, chapati, or rice.

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 clam cooking liquid through a fine sieve or cloth so no grit gets back into the sukka.
2
Roast the coconut on low heat and stir constantly; it should turn lightly golden, not dark brown.
3
Keep the masala slightly coarse rather than smooth so the finished sukka stays crumbly and dry.
4
Add salt carefully because the clams and reserved stock already bring natural salinity.
5
Once the clam meat goes into the pan, cook only briefly until coated; longer cooking makes it rubbery.
6
Use a wide pan for the final toss so moisture evaporates quickly and the masala clings to the clams.
7
You can roast and grind the coconut-spice masala a few hours ahead, then finish the dish just before serving.