By : Sheny Santhosh
Kakka Erachi are the small clams that are found in the back water of Kerala. This thoran is very tasty and spicy seafood item, it goes well with rice.
Ingredients:
500 gms Kakka Irachi
1/4 cup coconut pieces (small)
1/2 cup grated coconut
1 medium onion sliced
10-12 shallots sliced
Curry Leaves – 3 sprigs
Slit Green Chillies – 4 to 5 (Alter according to your spice tolerance)
2 tbsp ginger sliced
1 tbsp garlic sliced
1 tbsp chili powder
2 tsp coriander powder
1 tsp turmeric powder
1 tsp garam masala
1/2 tsp pepper powder
Salt
5 tbsp coconut oil
Curry leaves
Method:
Clean the clams. Squeeze out the dirt at the tip of the clams using a toothpick. Wash thoroughly and squeeze out the water.
Mix this with shallots,grated coconut,turmeric pd,chilli pd,coriander pd,curry leaves,ginger,green chillies and salt.keep it for 20 minutes.
Heat oil and saute onions, curry leaves, coconut slices, ginger and garlic till onions start to brown at the edges. Add Kakka Irachi mix well.Add enough curry leaves to get typical kerala taste. Cover and cook on medium heat for around 20 to 25minutes, stirring occasionally. The clams will let out water as it gets cooked. Close and cook on medium heat until all water evaporates and all gets mixed thoroughly. Add1 tbsp of oil little by little while the meat gets browned and sprinkle 1/2 tsp of black pepper powder and Garam masala pd. Throw in one more sprig of curry leaves and stir fry for a minute. Remove from heat when the clams have become slightly crispy and dry.
Serve with rice or chapathi.
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