Kube Dry Dish with Coconut

Mangalore - Goa - Seafood



Quantity Measure Ingredients Description:
100 Medium Cockles (Kubey) Cleaned and drained.
1 Medium Coconut (Narial) for scraping
1 Teaspoon Jeera (Cumin Seeds) for grinding
1 Teaspoon Turmeric Powder for grinding
10 Large Chillies Red Dry for grinding
8 Nos. Pepper Corns for grinding
1 Ball Tamarind for grinding - to taste
  Little Salt to taste
1 Tablespoon Cooking Oil for tempering
4 Flakes/Cloves Garlic (Lason, Losun) for tempering
1 Teaspoon Mustard Seed (Sarson) for tempering


Wash the cockles, thoroughly, and remove all dirt and sand. Then in clean water, boil them. When the shells have opened, open the shells with a knife, and keep the side with the flesh, and discard the covering shell. Gently pour out the top part of the water in which the cockles were boiled by and discard the sediment.
Grind the coconut and the masalas. Mix it with the cockle water, and boil the cockles for ten minutes. When the water has reduced through evaporation, add the scraped coconut, and the seasoning of mustard and crushed garlic, fried in 1 tablespoon of cooking oil.

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