Kerala Clams Roast - Poornima Shenoy
Ingredients:-
Clams / Kakka erachi ( cleaned) - 1/2 kg
Vinegar or juice of fresh lemon - 1 to 1.5 tea spoon
Salt
Bowl 1 - to crush:
Garlic - 6-7 cloves
Ginger - an inch piece
Green chili - 3-4
Fennel seeds - two pinches
Black Peppercorns - 1/2 tea spoon
Shallots or onion chopped - 1 cup ( use pearl onions n shallots)
Curry leaves - a handful
Coconut cuts ( thenga kothu ) - 1/4 to 1/2 cup
( You can add a tomato too , if you want it to be tangy)
Red chili flakes - 1 tea spoon
Red chili powder - 1 tea spoon
Coriander powder - 1/4 to 1/2 tea spoon( optional)
Turmeric powder - 1/4 tea spoon
Garam masala - 1/2 tea spoon( home made)
Whole black pepper - 1/2 tea spoon
Oil - 2 tablespoon + 1 tablespoon
Method :-
Clean and rinse clams well. Bring to boil 3 cups of water , and add clams to it . Let it stand on a medium flame for 3 minutes. Drain, rinse in cold water and drain again and keep aside.
Add Vinegar or lime juice and salt and keep aside while we make the masala.
Lightly crush all the ingredients in Bowl 1 in a coffee grinder / food processor.
Heat 2 tablespoons of oil in a pan and add chopped shallots and curry leaves. Saute till it is soft for like 6-7 minutes.
Add coconut cuts and fry for a couple of minutes.
Add the crushed mix and saute till the raw smell disappears and it turns to brown.
(Add tomato if you are using it now and saute till the oil separates )
Add red chili flakes , chili powder , turmeric and (coriander if using) and combine well, fry for a minute or two..sprinkle a table spoon of water if needed.
Add the clams , mix well , and cook covered on a medium flame for 10-12 minutes.( add a 1/4 cup water if needed)
Crush the black peppercorns.
Uncover the pan, add garam masala , crushed black peppercorns , some more curry leaves and saute .
Drizzle a tablespoon of oil , saute till it turns dry and brown.
Serve warm.
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Ingredients:-
Clams / Kakka erachi ( cleaned) - 1/2 kg
Vinegar or juice of fresh lemon - 1 to 1.5 tea spoon
Salt
Bowl 1 - to crush:
Garlic - 6-7 cloves
Ginger - an inch piece
Green chili - 3-4
Fennel seeds - two pinches
Black Peppercorns - 1/2 tea spoon
Shallots or onion chopped - 1 cup ( use pearl onions n shallots)
Curry leaves - a handful
Coconut cuts ( thenga kothu ) - 1/4 to 1/2 cup
( You can add a tomato too , if you want it to be tangy)
Red chili flakes - 1 tea spoon
Red chili powder - 1 tea spoon
Coriander powder - 1/4 to 1/2 tea spoon( optional)
Turmeric powder - 1/4 tea spoon
Garam masala - 1/2 tea spoon( home made)
Whole black pepper - 1/2 tea spoon
Oil - 2 tablespoon + 1 tablespoon
Method :-
Clean and rinse clams well. Bring to boil 3 cups of water , and add clams to it . Let it stand on a medium flame for 3 minutes. Drain, rinse in cold water and drain again and keep aside.
Add Vinegar or lime juice and salt and keep aside while we make the masala.
Lightly crush all the ingredients in Bowl 1 in a coffee grinder / food processor.
Heat 2 tablespoons of oil in a pan and add chopped shallots and curry leaves. Saute till it is soft for like 6-7 minutes.
Add coconut cuts and fry for a couple of minutes.
Add the crushed mix and saute till the raw smell disappears and it turns to brown.
(Add tomato if you are using it now and saute till the oil separates )
Add red chili flakes , chili powder , turmeric and (coriander if using) and combine well, fry for a minute or two..sprinkle a table spoon of water if needed.
Add the clams , mix well , and cook covered on a medium flame for 10-12 minutes.( add a 1/4 cup water if needed)
Crush the black peppercorns.
Uncover the pan, add garam masala , crushed black peppercorns , some more curry leaves and saute .
Drizzle a tablespoon of oil , saute till it turns dry and brown.
Serve warm.
www.facebook.com/GoodieFoodies
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