Kakka Fry

Kakka which is a shell fish are used to prepare spicy and delicious sea food dish. Learn how to prepare tasty Kakka fry.

Ingredients

  • Clams / Kakka erachi ( cleaned) – 1/2 kg
  • Vinegar or juice of fresh lemon – 1 to 1.5 tea spoon
  • Salt
  • 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
  • Tomato (Optional)
  • 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

To Crush

  • Garlic – 6-7 cloves
  • Ginger – an inch piece
  • Green chili – 3-4
  • Fennel seeds – two pinches
  • Black Peppercorns – 1/2 tea spoon

Preparation

  • 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 mentioned under “To Crush”
  • 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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