This Goan Clam Curry | Kubechem Sukkhem | Kuba Sukka is a delicious coconut based curry. Pair it with some steamed rice for a quick and wonderful seafood meal.
Kube means clams in Konkani , and sukkhem means dry. These kind of clams don’t have much ridges on its shell and are more polished. In this dish, clams are cooked in a coconut based semi gravy, infused with very few spices, letting the flavor of the clams itself stand out.
It’s been more than a year since I had some clams 🙁 If you know me, you should know by now, I’m a big seafood person. Back home in Mumbai, we were lucky enough to get fresh seafood. Also whenever we visited Goa, seafood would be prepared practically every day, Well I had no complaints :p
This is my Mum in law’s version. I have never had this curry before because my Mom makes another version, which is a bit dry, although that too is coconut based. Will share that version as well. I loved how this curry tasted, the flavors of the clams were quite prominent, along with some kick from the spices used.
If you are on the lookout for some different clam recipes , then do dry this delicious Goan clam curry .
- LOVE THIS GOAN CLAM CURRY | KUBE SUKHE, THEN YOU MAY ALSO ENJOY
- INSTRUCTIONS TO MAKE GOAN CLAM CURRY | KUBECHEM SUKKHEM | KUBE SUKKA
- HOW TO MAKE GOAN CLAM CURRY | KUBECHEM SUKKHEM | KUBE SUKKA?
- Goan Clam Curry | Kubechem Sukkhem | Kube Sukka
LOVE THIS GOAN CLAM CURRY | KUBE SUKHE, THEN YOU MAY ALSO ENJOY
- Goan Clam Pulao/Pilaf
INSTRUCTIONS TO MAKE GOAN CLAM CURRY | KUBECHEM SUKKHEM | KUBE SUKKA
- Rinse the clams wells. Fill a bowl of water, transfer the clams in it to get rid of any grit or dirt. Now clean each clam under running tap water with the help of a brush. Repeat with the rest of the clams, transfer to a clean plate, place it in the freezer for a few hours. They will open up easily. Discard the ones that don’t open. Open the clam, retain the meat on one side of the shell. Discard the other half. Reserve the clam juices. You may also used canned clam in this recipe
- In the grinder/ mixer, add grated coconut, coriander seeds, peppercorns, Kashmiri chilly, garlic, turmeric powder, blend to a semi-smooth paste with water (add water little at a time, about 1 cup).
- Heat oil in a heavy-bottomed pan, sauté onions over medium-low heat. Add chillies, sauté until onions are translucent.
- In goes the ground masala paste, cook it for about 2-3 minutes over medium heat.
- Add the clams, reserved clam juices, rinse the grinder with about 1/2 cup water, add it to the pan. Add salt if required, a pinch of sugar. Let it come to a boil, then let it simmer over low heat until the curry thickens, for about 10 minutes or longer for a dry version. It goes well with rice, or it can also be had with bread.
HOW TO MAKE GOAN CLAM CURRY | KUBECHEM SUKKHEM | KUBE SUKKA?
Goan Clam Curry | Kubechem Sukkhem | Kube Sukka
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2 pounds clams
- 1 & 1/2 cup freshly grated coconut
- 2 tbsp coriander seeds
- 1 to 2 dried Kashmiri chilli
- 5-6 peppercorns
- 1/2 tsp turmeric powder
- 1 garlic clove
- 1 small onion, about 1/2 cup finely chopped onion
- 1 to 2 green chillies, slit lengthwise
- 2 tbsp coconut oil/vegetable oil
- Salt, to taste
- Pinch of sugar
Instructions
- Rinse the clams wells. Fill a bowl of water, transfer the clams in it to get rid of any grit or dirt. Now clean each clam under running tap water with the help of a brush. Repeat with the rest of the clams, transfer to a clean plate, place it in the freezer for a few hours. They will open up easily. Discard the ones that don’t open. Open the clam, retain the meat on one side of the shell. Discard the other half. Reserve the clam juices. You may also used canned clam in this recipe
- In the grinder/ mixer, add grated coconut, coriander seeds, peppercorns, Kashmiri chilly, garlic, turmeric powder, blend to a semi-smooth paste with water (add water little at a time, about 1 cup).
- Heat oil in a heavy-bottomed pan, sauté onions over medium-low heat. Add chillies, sauté until onions are translucent.
- In goes the ground masala paste, cook it for about 2-3 minutes over medium heat.
- Add the clams, reserved clam juices, rinse the grinder with about 1/2 cup water, add it to the pan. Add salt if required, a pinch of sugar. Let it come to a boil, then let it simmer over low heat until the curry thickens, for about 10 minutes or longer for a dry version. It goes well with rice, or it can also be had with bread.
I would love to hear from you. Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
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Regards,
Freda
Goan Clam Curry | Kubechem Sukkhem | Kube Sukka
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2 pounds clams
- 1 & 1/2 cup freshly grated coconut
- 2 tbsp coriander seeds
- 1 to 2 dried Kashmiri chilli
- 5-6 peppercorns
- 1/2 tsp turmeric powder
- 1 garlic clove
- 1 small onion, about 1/2 cup finely chopped onion
- 1 to 2 green chillies, slit lengthwise
- 2 tbsp coconut oil/vegetable oil
- Salt, to taste
- Pinch of sugar
Instructions
- Rinse the clams wells. Fill a bowl of water, transfer the clams in it to get rid of any grit or dirt. Now clean each clam under running tap water with the help of a brush. Repeat with the rest of the clams, transfer to a clean plate, place it in the freezer for a few hours. They will open up easily. Discard the ones that don’t open. Open the clam, retain the meat on one side of the shell. Discard the other half. Reserve the clam juices. You may also used canned clam in this recipe
- In the grinder/ mixer, add grated coconut, coriander seeds, peppercorns, Kashmiri chilly, garlic, turmeric powder, blend to a semi-smooth paste with water (add water little at a time, about 1 cup).
- Heat oil in a heavy-bottomed pan, sauté onions over medium-low heat. Add chillies, sauté until onions are translucent.
- In goes the ground masala paste, cook it for about 2-3 minutes over medium heat.
- Add the clams, reserved clam juices, rinse the grinder with about 1/2 cup water, add it to the pan. Add salt if required, a pinch of sugar. Let it come to a boil, then let it simmer over low heat until the curry thickens, for about 10 minutes or longer for a dry version. It goes well with rice, or it can also be had with bread.
These homemade red velvet brownies | red velvet cheesecake brownies are so fudgy, dense, moist, delicious and the cream cheese layer adds a lovely, tangy, creamy dimension to it. It not only looks good, but it’s rich and oh so heavenly!
Hello folks! Let’s share some brownie love today! I stumbled upon these red velvet cheesecake swirl brownie recipe last year when I was watching Sunny Anderson’s show on food network. It looked so simple, yet so fancy with those beautiful swirls and I have made it thrice so far, this being the third time.
I love a good red velvet cake with cream cheese frosting or any red velvet dessert for that matter. So I wanted to try its brownie counterpart too. Well, I have the urge to try anything SWEET really 😀 And since Valentine’s Day is around the corner, I think this would make for a perfect sweet treat too, what do you think?
- HOW TO MAKE RED VELVET CHEESECAKE SWIRL BROWNIES?
- STEP BY STEP INSTRUCTIONS TO MAKE RED VELVET CREAM CHEESE BROWNIES | RED VELVET CHEESECAKE SWIRL BROWNIES
- HOW TO MAKE RED VELVET CHEESECAKE BROWNIES FROM SCRATCH?
- Red Velvet Cheesecake Brownies
HOW TO MAKE RED VELVET CHEESECAKE SWIRL BROWNIES?
To make these fudgy and chewy red velvet brownies with cream cheese swirl, you will need two batters.
The red velvet brownie batter consists of butter, cocoa powder, eggs, sugar, flour, red food coloring, salt, vinegar, and some vanilla extract. Check notes for an eggless version.
The cheesecake batter consists of cream cheese, sugar, an egg, and vanilla extract.
Pour your red velvet brownie batter in a greased baking pan, reserving some for the swirls. Then cover it with the cheesecake batter. Drop spoonfuls of the reserved batter, and use a toothpick to create random swirls, taking care not to overdo it.
You can skip the cream cheese part and bake a regular red velvet brownie and frost it with cream cheese icing instead.
Or if you are not a fan of frosting, then cut it into smaller pieces and enjoy these as red velvet brownie bites . Or you could also make individual serving portions by baking this with or without the cream cheese swirl in a mini muffin tin. Keep a check on the baking time though.
If you have never tried this red velvet cheesecake brownie before, then I suggest you do!
I’m sure you will fall in love with this easy red velvet cream cheese brownies | marbled red velvet cheesecake brownies too:)
STEP BY STEP INSTRUCTIONS TO MAKE RED VELVET CREAM CHEESE BROWNIES | RED VELVET CHEESECAKE SWIRL BROWNIES
1.Preheat the oven to 350 degrees F.
2.Line an 8 by 8-inch baking pan with parchment paper, grease the paper with butter and set aside.
3.Preparation of the brownie layer: Melt the butter in the microwave or in a saucepan over medium heat. Transfer the melted butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order. Mix between additions. Whisk the eggs in a small bowl, add it to the cocoa mix. Fold in the flour until lightly combined. Do not overbeat the batter. Stir in the walnuts and pour the batter into the prepared baking pan. Reserve about 2 tablespoons of the batter to create the swirls on the topmost layer.
4.Preparation of the cream cheese layer: Make sure the cream cheese is at room temperature. Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Again do not overbeat the cream cheese mixture, as we do not need to incorporate air.
5.Spread the cream cheese layer on top of the brownie batter in the pan. Dollop the reserved brownie batter over the cream cheese layer.
6.Create swirls with a toothpick/skewer by moving it in circular motions. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.
NOTE
- Eggless red velvet cheesecake swirl brownies- Replace eggs with 1/2 cup room temperature non-sour yogurt/curd in the brownie layer and for the cheesecake layer, replace the egg with 1 tablespoon cornstarch. You may add 2-3 tablespoons of milk if the batter is too thick.
HOW TO MAKE RED VELVET CHEESECAKE BROWNIES FROM SCRATCH?
Red Velvet Cheesecake Brownies
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Red Velvet Brownie Layer:
- 1/2 cup /1 stick unsalted butter/113 grams butter, unsalted
- 1 cup sugar
- 1 tsp vanilla extract
- 1/4 cup cocoa powder
- Pinch of salt
- 1 tbsp red food coloring
- 1 tsp vinegar
- 2 eggs
- 3/4 cup all-purpose flour
- 1/4 cup chopped toasted walnuts
Cream Cheese Layer
- 8 oz cream cheese softened
- 1/4 cup sugar
- 1 egg
- 1/8 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Line an 8 by 8-inch baking pan with parchment paper, grease the paper with butter and set aside.
- Preparation of the brownie layer: Melt the butter in the microwave or in a saucepan over medium heat. Transfer the melted butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order. Mix between additions. Whisk the eggs in a small bowl, add it to the cocoa mix. Fold in the flour until lightly combined. Do not overbeat the batter. Stir in the walnuts and pour the batter into the prepared baking pan. Reserve about 2 tablespoons of the batter to create the swirls on the topmost layer.
- Preparation of the cream cheese layer: Make sure the cream cheese is at room temperature. Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Again do not overbeat the cream cheese mixture, as we do not need to incorporate air.
- Spread the cream cheese layer on top of the brownie batter in the pan. Dollop the reserved brownie batter over the cream cheese layer.
- Create swirls with a toothpick/skewer by moving it in circular motions. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.
Notes
- Eggless red velvet cheesecake swirl brownies - Replace eggs with 1/2 cup room temperature non-sour yogurt/curd in the brownie layer and for the cheesecake layer, replace the egg with 1 tablespoon cornstarch. You may add 2-3 tablespoons milk if the batter is too thick.
You can also follow me on :
Regards,
Freda
