indian

Konkani Style Clam Sukka with Coconut and Lime

Name: Konkani Style Clam Sukka with Coconut and Lime
Yield: 1 serving
Cuisine: indian
Ingredients: 163 g cooked basmati rice; 149 g clams, cleaned (or cooked clam meat); 27 g grated coconut, unsweetened; 82 g onion, finely chopped; 10 g neutral oil; 1 g mustard seeds; 7 g ginger, minced; 1 g red chili powder; 0.68 g black pepper, ground; 0.68 g ground turmeric; 8 g lime juice; 1 g salt

This stir-fried dish pairs clams, cleaned with grated coconut, unsweetened, lime juice and cooked basmati rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Pescatarian Gluten free

Set your calorie target 650 kcal

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Estimated macros per portion

26 g Protein

68 g Carbohydrates

31 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

163g cooked basmati rice 212 kcal
149g clams, cleaned (or cooked clam meat) 128 kcal
27g grated coconut, unsweetened 178 kcal
82g onion, finely chopped 33 kcal
10g neutral oil 88 kcal
1g mustard seeds 1 kcal
7g ginger, minced 6 kcal
1g red chili powder 0 kcal
1g black pepper, ground 2 kcal
1g ground turmeric 2 kcal
8g lime juice 2 kcal
1g salt 0 kcal

Cooking instructions

clams
Rinse clams (or thaw cooked clams). Pat dry if watery.
neutral oilmustard seeds
Heat oil in a pan; add mustard seeds and let them pop.
onion
Add onion and cook 4 minutes until lightly browned.
gingerred chili powderblack pepperground turmeric
Add ginger, chili powder, turmeric, and black pepper; cook 30 seconds.
clams
Add clams and cook 3 to 5 minutes until heated through (or until clams open if using fresh).
cooked basmati ricegrated coconutlime juicesalt
Stir in grated coconut and cook 2 minutes until dry and fragrant; finish with lime juice and salt. Serve with cooked rice.