KUBAE SUKKE , MARWAI SUKKA (SHELL-FISH CURRY –DRY)

Ingrediants:

200-250 Medium size kubbae/marwai (shell-fish)

For Masala:

½  coconut scraped

20 red chillies

2 tbsp corainder seeds

1 tbsp cummin seeds

½ tsp fenugreek seeds (methi)

1 tbsp pepper corns

1 pinch oama (optional)

½ tsp turmeric powder

6-8 flakes garlic

Small ball tamarind

½ onion chopped

½ tbsp jeera

6 flakes garlic

1 onion chopped

Salt to taste

For Seasoning

2 tbsp coconut oil

1 onion chopped

4-5 flakes garlic, chopped

Method:

 1) Wash the kubae (shell fish) before opening to remove mud and sand atleast 3-4 times.  Break the shell fish into two and keep only the part with flesh in it.

 2) Fry the masala ingredients from red chillis to 1 pinch oama in a little coconut oil. 

3) Then grind this wilth rest of the masala  ingredients to fine paste. 

4) Remove the masala and add to the cleaned shell-fish. 

5) Grind coconut with jeera and  garlic flakes to a rough paste. 

6) Add chopped onion and salt to the shell-fish and cook till done. 

7) Add the rough coconut paste and cook on slow fire till it becomes almost dry.

8) Keep coconut oil in a vessel and add chopped onion and garlic flakes and fry.  Then pour curry over seasoning. 

9) Cover and remove from fire.