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A classic Mangalorean delicacy featuring fresh clams cooked with roasted coconut and a fragrant blend of spices. This semi-dry dish is spicy, tangy, and bursting with coastal flavors.
For 4 servings
Clean and Prepare the Clams
Roast the Sukka Masala Spices
A classic Mangalorean delicacy featuring fresh clams cooked with roasted coconut and a fragrant blend of spices. This semi-dry dish is spicy, tangy, and bursting with coastal flavors.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 447.84 calories per serving with 39.34g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Grind the Masala Paste
Cook the Marwai Sukka
Garnish and Serve
Substitute clams with 500g of cleaned and deveined prawns. Prawns cook much faster, so add them to the masala and cook for only 4-5 minutes until they turn pink and curl up.
Use 500g of bone-in, small-cut chicken pieces. After sautéing the onions, add the chicken and sear it for 5-7 minutes. Then add the ground masala, a little extra water, and cook until the chicken is tender.
For a vegetarian version, replace clams with 400g of button or oyster mushrooms, halved or quartered. Sauté the mushrooms after the masala is cooked until they release their water and start to brown, then mix well.
Clams are an excellent source of high-quality, low-fat protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish is packed with iron from the clams, a vital mineral that helps in the formation of red blood cells and prevents anemia, boosting energy levels and reducing fatigue.
Clams provide a significant amount of zinc and Vitamin C, both of which are crucial for a strong immune system. The spices like turmeric and garlic also contribute to its immune-boosting properties.
The recipe uses a blend of spices like turmeric, ginger, garlic, and peppercorns, which are known for their potent anti-inflammatory compounds that can help reduce inflammation in the body.
One serving of Marwai Sukka (approximately 210g) contains around 300-350 calories. The exact count can vary based on the size of the clams and the amount of coconut and oil used.
Yes, it can be part of a healthy diet. Clams are an excellent source of lean protein, iron, vitamin B12, and other essential minerals. The spices used, like turmeric and ginger, have anti-inflammatory benefits. However, it is rich due to the use of coconut and coconut oil, so it should be 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 last 3-4 minutes of cooking, just to heat through and coat with masala. Canned clams are not ideal as they can have a metallic taste and a softer texture.
Marwai Sukka pairs traditionally and beautifully with Mangalorean staples like Neer Dosa (lacy rice crepes), Sannas (steamed rice cakes), or simply with a bowl of hot steamed rice.
Store any leftover Marwai Sukka in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. The flavors often deepen overnight.
Bitterness in the masala is usually caused by over-roasting or burning the spices, especially the fenugreek seeds or the coconut. Roast on a low-medium flame and stir continuously to ensure even browning without burning.
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