Mangalorean Recipes

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Home Mangalore/Goa Recipes Seafood (Fish) Cockles Curry Plain - Kube, Clams

Cockles Curry Plain - Kube, Clams

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Quantity Measure Number Ingredients Number Description:
50 Medium Cockles (Kubey)  
8 Large Chillies Red Dry For grinding.
6 Nos. Pepper Corns For grinding
4 Flakes/Cloves Garlic (Lason, Losun) For grinding
1 Large Onion For Grinding
1/2 Teaspoon Turmeric Powder For grinding
1 Ball Tamarind For grinding
Half Nos. Coconut scraped (fresh) For Grinding
3 Tablespoon Cooking Oil For tempering
1 Teaspoon Mustard Seed (Sarson) For tempering


Cooking cockles is a fairly simple thing to do. To begin with, make sure that all of the cockles are closed then rinse them very well under cold running water. To cook cockles, place them in a large pot with water and allow them to steam.  You will know they are cooked when each of the cockles have opened.  Some remove one side of the cockle, and leave the flesh in the other.

Use 50 cockles.   For grinding use the ingredients set aside for grinding.
Grind the masala, and in a vessel, put the cooking oil and fry mustard  in it.   Then fry the ground masala.    When fried enough, add the water used to clean the mixer.   When it has boiled for some time, add the previously prepared  cockles to the curry.    Add more hot water, if the consistency is too dry.   Add salt to taste.

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