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Main Course

Clams Masala (Kakka Erachi Masala)

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 3 servings

1 Pound Clams
8 nos Pearl onions (Kunjulli)
1 nos Onion small
Ginger crushed) - 2 tbs
1/2 tsp Garam masala
1 tsp Chilly powder
2 tsp Coriander powder
1/4 tsp Pepper
1/4 tsp Turmeric
Curry leaves, to taste
Salt, to taste
2 tbsp Oil
1/4 cup Coconut slices Thengakothu
3 Stems Curry leaves

Preparation

Step 1
Boil clams and remove from shell. Clean and set aside.
Step 2
Cook onions well.
Step 3
Add crushed ginger-garlic.
Step 4
When onion becomes transluscent, add all powders and cook well until oil separates.
Step 5
Add clams and 1/4 cup of water just enough to cook.
Step 6
Stir in coconut slices, enough curry leaves to get typical kerala taste.
Step 7
Close and cook on medium heat until all water evaporates n all masala gets mixed thoroughly.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Clams Masala (Kakka Erachi Masala)

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 3 servings

1 Pound Clams
8 nos Pearl onions (Kunjulli)
1 nos Onion small
Ginger crushed) - 2 tbs
1/2 tsp Garam masala
1 tsp Chilly powder
2 tsp Coriander powder
1/4 tsp Pepper
1/4 tsp Turmeric
Curry leaves, to taste
Salt, to taste
2 tbsp Oil
1/4 cup Coconut slices Thengakothu
3 Stems Curry leaves

Preparation

Step 1
Boil clams and remove from shell. Clean and set aside.
Step 2
Cook onions well.
Step 3
Add crushed ginger-garlic.
Step 4
When onion becomes transluscent, add all powders and cook well until oil separates.
Step 5
Add clams and 1/4 cup of water just enough to cook.
Step 6
Stir in coconut slices, enough curry leaves to get typical kerala taste.
Step 7
Close and cook on medium heat until all water evaporates n all masala gets mixed thoroughly.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.