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A classic Mangalorean delicacy featuring fresh clams cooked with roasted spices and grated coconut. This semi-dry dish is bursting with coastal flavors and pairs perfectly with rice or neer dosa.
For 4 servings
Clean and Prepare the Clams
Roast and Grind the Sukka Masala
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A classic Mangalorean delicacy featuring fresh clams cooked with roasted spices and grated coconut. This semi-dry dish is bursting with coastal flavors and pairs perfectly with rice or neer dosa.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 351.23 calories per serving with 21.4g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté the Aromatics
Cook the Kube Sukka
Garnish and Serve
This sukka masala base is versatile. You can replace clams with prawns to make 'Yetti Sukka' or with squid. Adjust cooking times accordingly as prawns cook much faster.
For a vegetarian version, substitute clams with 250g of mushrooms (halved or quartered) or 200g of paneer cubes. Sauté them with the onions before adding the masala.
To make a gravy-based curry (Kube Gassi), grind the roasted spices with the grated coconut and a little water to a fine paste. Add this paste after sautéing the onions and cook until the oil separates, then add the clams and water to adjust consistency.
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 powerhouse of minerals. Clams provide a significant amount of iron for blood health, selenium for antioxidant defense, and zinc for immune support.
Clams are one of the best natural sources of Vitamin B12, which is crucial for nerve function, DNA synthesis, and the formation of red blood cells.
The blend of spices like turmeric, ginger, and black pepper contains powerful compounds like curcumin and piperine, which have natural anti-inflammatory and antioxidant effects.
A single serving of Kube Sukka contains approximately 380-450 calories, depending on the amount of coconut and oil used. It's a nutrient-dense dish rich in protein and healthy fats.
Yes, it can be a healthy dish. Clams are an excellent source of lean protein, iron, and vitamin B12. The spices offer anti-inflammatory benefits. However, it is high in saturated fat from the coconut and coconut oil, so it should be enjoyed in moderation as part of a balanced diet.
If fresh clams are unavailable, you can use good-quality frozen, pre-cooked clam meat. Thaw it completely before use and add it in the final step (Step 4), cooking for only 2-3 minutes to heat through and coat with masala, as it's already cooked.
Fresh, live clams should have tightly closed shells. If a shell is slightly open, tap it gently. If it closes, it's alive and safe to eat. If it doesn't close, discard it. They should also have a fresh, salty sea smell, not a strong fishy odor.
Absolutely. To reduce the heat, use fewer dried red chillies or opt for a milder variety like Kashmiri chillies, which provide excellent color with less heat. You can also remove the seeds from the chillies before roasting.
Kube Sukka is traditionally served with Mangalorean staples like Neer Dosa (lacy rice crepes), Sannas (steamed rice cakes), or simply with steamed rice and a simple dal (lentil curry).