Clams Sukka Recipe

Sukka in local southindian dialect literally translates as dry or deep fried masala. Clams are prepared in many ways I've tried to recreate the dish we tasted at Mangalore beach. Sukka is a popular dish in Mangalore its practically prepared with fish, chicken and mutton and served with rice crepes, the spicy sukka masala pairs well with rice and crepes.

Ingredients Clams Sukka:

500 Grams Clams

1  Medium Onion

3 Sprigs Curry Leaves

6 to 8 Pods Garlic Crushed

6 Whole Garlic Peeled

1/2 Tbsp Ginger and Garlic Paste

1/3 Cup Fresh Mint and Coriander Finely Chopped

1 Tbsp Chilly Powder

1/2 Tsp Turmeric Powder

1 1/2 Tbsp Coriander Powder

1/2 Tbsp Garam Masala Powder

Tiny Marble Size Tamarind 

8 Black Peppercorns

1/4 Tsp Cumin Seeds

1/4 Cup Freshly Grated Coconut

Salt as per taste

Coconut Oil or Oil of your choice 

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Prep:

Boil 10 cups water and reserve it should be hot.

If your cooking clams with shell on then use a toothbrush to brush the shell and wash till the clams are clean.

Soak the clams in room temp water for 10 minutes with 1 tbsp salt.

Rinse the water, add 2 cups warm water and allow the clams to open for 5 minutes rinse and repeat the process for 4 to 5 times.

Once the clams are open we can also rinse it in running tap water to remove excess mud.

After cleaning the clams place the clams in 2 cups warm water we will drain and use this clam juice when cooking it.

Method:

Heat 2 tsp coconut oil in a wok on medium flame.

Add pepper and cumin allow to sputter.

Add half the amount of onion, curry leaves, peeled and reserve garlic, ginger and garlic paste and fry all the ingredients till onion turns transparent.

Add the garam masala, chilly powder, turmeric powder and tamarind along with coconut and fry till coconut releases good aroma.

Add coriander powder and fry for few seconds and remove the fried masala from flame.

Allow the masala to cool a bit and transfer to a mixer jar. Pulse and grind the masala to form a coarse paste.

Heat the wok back on medium flame add coconut oil allow to heat.

Add other half of onion and curry leaves and fry till transparent. 

Add the masala paste and clams fry a bit. Add drained and reserved clam juice, approx... 1/2 cup along with a tsp salt stir and cover the clams to cook and open.

Once the clams open place on high flame and roast till the masala is sukka or dry...Garnish with finely chopped coriander and few drops lime juice and serve it as hot as possible with neer dosas or ghee rice and enjoy!