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A classic coastal Maharashtrian delicacy featuring tender clams cooked with fresh coconut and aromatic spices. This semi-dry dish bursts with savory and spicy flavors, perfect with bhakri or rice.
For 4 servings
Clean and Steam the Clams
Prepare the Masala Base
Roast Spices and Coconut
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A classic coastal Maharashtrian delicacy featuring tender clams cooked with fresh coconut and aromatic spices. This semi-dry dish bursts with savory and spicy flavors, perfect with bhakri or rice.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 319.45 calories per serving with 20.4g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Clams
Garnish and Serve
This same 'sukke' preparation can be made with prawns (Kolambi Sukke) or even small pieces of chicken. Adjust cooking times accordingly.
Add one small, diced potato along with the onions to make the dish more filling. Ensure the potato is cooked through before adding the clams.
To make a gravy version (Tisryache Kalvan), grind the roasted coconut with a little water to a fine paste and add it to the pan. Increase the water content to achieve your desired consistency.
Clams are a fantastic source of high-quality, lean protein, which is essential for muscle repair, immune function, and maintaining a healthy metabolism.
This dish is packed with iron, a vital mineral for preventing anemia and maintaining energy levels by helping transport oxygen throughout the body.
Clams are one of the best natural sources of Vitamin B12, which plays a crucial role in nerve function and the formation of red blood cells, supporting overall brain health.
Spices like turmeric and ginger used in the masala contain powerful anti-inflammatory compounds that can help reduce inflammation in the body.
Yes, it can be part of a healthy diet. Clams are an excellent source of lean protein, iron, and vitamin B12. However, it's moderately high in calories due to the coconut and oil, so portion control is key.
One serving (about 165g) contains approximately 280-320 calories. This can vary based on the amount of oil and the fat content of the coconut used.
Fresh clams provide the best flavor and texture. However, you can use frozen, thawed clam meat. If using frozen, skip the initial steaming step and add the thawed meat directly in Step 4. Canned clams can also be used, but drain them well and reduce the added salt as they are often packed in brine.
Malvani masala is a complex spice blend from the Malvan region of Maharashtra, known for its fiery and aromatic character. If you can't find it, you can substitute by mixing 1.5 tsp of a hot red chili powder with 0.5 tsp of garam masala and a pinch of black pepper powder.
To clean clams, first scrub the shells under cold running water with a stiff brush. Then, soak them in a bowl of cold, salted water for 20-30 minutes. This encourages the clams to spit out any internal sand. Repeat this process 2-3 times with fresh water until the water remains clear.