Marvai / Clams Sukka ( Clams cooked with Indian spices in a coconut-based sauce)

Marvai Sukka or Clam Sukka is a signature dish of the costal region of Karnataka state in India. You will not find it anywhere else in the country and you will never see it on the menu of an Indian restaurant abroad!! But people from the costal areas of South Canara would do anything for this dish! Those who have seafood allergies, opt for the chicken version which you can find here. There is also a vegetarian version where black chick peas and ivy gourd is used.

So what exactly is this dish? It is basically clams cooked with Indian spices and freshly grated coconut. It is mouthwateringly delicious!! And truthfully, it is not all that hard to cook. Well, my version isn't!;) You all know that I don't like anything that is tedious or has lengthy procedures!! Do try this if you get a chance..

Guess what guys?? Today I am co-hosting Angie's Fiesta Friday #131,with a brand new co-host from down under, the very talented Laura from Feast Wisely. Sounds like a gal who thinks like me! I am sure we will get along like a house on fire!!;) No, No , I promise to mingle and share the love with all of you! For those of you, who don't yet know what Fiesta Friday is yet, it is time to check it out! It is one of the friendliest blogger parties ever! I joined Fiesta when I first started blogging two and something years ago. Over the past two years, I have made several friends at the Fiesta, learnt a lot from all the wonderful bloggers who party there. The best part about Angie's Fiesta is that everyone is so willing to impart whatever they know to you. This place is a blessing to new bloggers.Check out the guidelines here for coming to this party. Link up your posts at Angie's Fiesta and to both the co-hosts!

Now, let us check out Marvai/Clams Sukka recipe!

Prep time: 25 minsCook time: 20 minsTotal time: 45 mins

Servings: 4-6

Ingredients:

Clams : any size will do  1 lb/ 1/2kg.I used a dozen little neck clams.
Lemon juice: from 1 small lemon
Coconut oil: 2 tbsp
Ginger garlic paste:  1 tbsp
Onion : 1 medium
Tomato : 1 medium
Curry leaves : 1/4 cup
Chilli powder : 1 tsp ( can be adjusted as per individual spice level)
Coriander seeds : 1 tbsp
Cumin seeds (jeera): 1 tbsp
Black pepper powder : 1/2 tsp
Turmeric powder (haldi): 1 tsp
Garam masala powder:  1/2 tsp
Freshly grated coconut : 1 cup
Salt: as per taste.

Method:

Soak the clams in fresh water to clean the sand off. Clean the clams thoroughly.

Add it to a pot with 1/2 cup water. Cover and bring it to a boil. Let it boil for 2-3 mins or until the shells open. Turn the stove off. Let it cool down.

Once cooled down, separate the clam meat from the shell and keep aside. Reserve some of the liquid in which it was cooked.

In the meantime, prepare the masala/sauce.

Heat 1 tsp coconut oil in a sauté pan or kadai.  Sauté curry leaves lightly and keep aside.

Add 1/2 cup freshly grated coconut with coriander seeds and cumin seeds to the same pan. Sauté  until it turns light brown. Let it cool down completely.

Once it cools down, grind it with  pepper powder,chili powder and garam masala powder. Keep it aside.

Add  1 tbsp coconut oil to the pan . Add chopped onions and tomato to the same pan. Sauté until lightly brown and oil separates. 

Add ginger-garlic paste and sauté for 3-4 minutes .

Add the ground paste and mix well. Add the clam meat, the reserved liquid  and bring it to a boil. Cover and cook until the clams are tender.

Add the remaining fresh coconut and cook for 2-3 minutes.

Garnish with the roasted curry leaves.

Serve hot with rice/roti or bread!

Cooking made easy:

This dish is made even more flavorful by adding couple more clam shells in the sauce while cooking it.

Tip for healthy living:

Obesity is caused by an imbalance between the calories consumed ( food eaten) and the calories spent ( amount of physical activity). Staying fit or healthy  is balancing the amount of food eaten and the amount of daily physical activity undertaken.

Food for thought:

Everything that is done in the world is done with hope. Martin Luther

Please do share your thoughts. Your opinion matters!

Khubbo Ani Waali Randayi ( Clams and spinach curried in spicy coconut-based sauce)

I love love love seafood. You name it, I like it. Of course, the regular stuff.. not eels and sea-urchin and stuff like that. My mother recently posted a picture of the clam and spinach curry that she made. It made me so nostalgic and I had such a craving for clams that I went to the fish market, got fresh clams and spinach and made it right away. Clams mixed with Malbar spinach ( Waali) is a classic traditional konkani dish. The mere aroma of it will leave one drooling.. That on a bed of rice is sheer heaven! I had not bought for several years now. When I went to the fish market I found these huge clams for a great price. Needless to say, I was thrilled. I bought half-a-dozen and cooked it for dinner right away! Did I relish every bit.. Hmmm.. Yum, yum, yum!! Sometimes, happiness is in the simplest things!

Servings: 4

Ingredients:

Clams: 6-7 if big, 30-40 if small.
Spinach: one bunch, cleaned and chopped.
Freshly grated coconut: 2 cups( 1/2 grated coconut)
Dried Red chillies: 4-6 ( adjust according to your spice level)
Tamarind: marble size
Haldi ( turmeric powder): 1/2 tsp
Asofoetida ( hing): pinch if powder( 1 tsp if solution).
Coconut oil: 1 tsp
Salt: to taste

Method:

Boil the clams with 1/4 cup water for 5-8 minutes or until the shells slightly open up. Remove the flesh, clean it and keep aside in a bowl.

Drain the water used to boiling the clams to get rid of any sand in it.

Add this water to the shellfish in a pot with the cleaned and chopped spinach. Cook it on medium flame until it is tender( 8-10 mins). Keep aside.

Using a blender, grind together freshly grated coconut, red chillies, tamarind, little water and haldi to a fine paste.

Add this to the pot containing the cooked clams and spinach. Add salt and asofoetida and bring it to a boil.

Turn off the flame. Drizzle a little raw coconut oil on top.

Serve hot with steamed rice/ idlis/bread/ roti.

Enjoy!

Cooking made easy:

While picking clams at the fish market, look for ones whose shells are unopened. They are fresher.

Clams can be opened without boiling,using a pairing knife. This for me is time consuming. Boiling it for few minutes automatically opens the shells an is easier to handle.

Make sure that the clams are cleaned thoroughly not only from sand and dirt, but the flesh needs to be cleaned as well. Take off the black gooey part in the flesh of the clams and discard. If you don't do this you could end up with an upset stomach.

Cooking clams well also helps prevent an upset stomach.

Tip for healthy living:

Asofoetida or hing as it is known  in India is a spice that has been traditionally used in Indian cooking for hundreds of years now.It is the dried latex exuded from the tap root of Ferula, a perennial herb that is native to Iran, Afghanistan and India. It has a strong smell but when added to cooked dishes imparts a delicious aroma to the food cooked.
It is also known as the food of the gods and rightly so as it is a great digestive aid. It is used when cooking gassy vegetables and lentils. It prevents bloating and flatulence.

Food for thought:

Keep love in your heart. A life without it is like a sunless garden when the flowers are dead. Oscar wilde