Clam Roast | Kakka Eracht Roast Recipe - Kerala Style

October 18, 2016

Clam Roast | Kakka Eracht Roast Recipe - Kerala Style

 As clams are easily available in coastal regions of India, its more eaten by the local residents. As far as I remember, till now I haven't seen these, even in supermarkets. But, thanks to some fish outlets, which make it available to your door steps.


We recently found a fish outlet, which guarantees fresh and ammonia-free sea food. We found it hard to make out a difference, taste and texture wise. May be, those who have grown-up in Kerala or any coastal region, tasting those delicious sea foods, can make out. Any how, I made it and still tasted good.




To roast, it needs little of your time. It tastes hot and spicy and crispy too. Crispy,  may be because we bought extra small clam,  which after roasting made it something like roasted dal.. :). What I like more about these roasted Kerala dishes are the few coconut pieces which are added to make it more yummilicious...Do try this and let me know, how it came out for you...

 
Clam Roast | Kakka Eracht Roast Recipe - Kerala Style

How to make clam roast or kakka irachi roast with step by step photos:

Part I :
1. Wash the clam with salt water first time. Later with plain water for 6-8 times or till the water appears clear.

2. Mix all the ingredients of Part I in an earthen pot or you can even use small cooker. Cover the pot and cook it on medium flame for 15-20 minutes. If using cooker, cook for 6-7 minutes.



Part II:
3. Heat coconut oil in a shallow pan. Fry coconut pieces till light golden brown.
4. Add crushed onions. Saute onions till translucent, then add all the masala powders. Stir it.
5. If using tomato, add now or you can directly add the cooked clam. If water is remaining, you can add that too. Mix well.



6. Cook it uncovered for 10-12 minutes. Mix often to avoid burning at the bottom. Add oil if needed.
7. Check for salt. If you haven't used tomato, then add lime juice now and mix it. Serve it hot with steamed rice and curd.



                           


Clam Roast | Kakka Eracht Roast Recipe - Kerala Style
 Prep Time15 minutes
 Cook Time30 minutes
 Passive Time10 minutes
 Servings
2 people
INGREDIENTS
Part I
Part II
INSTRUCTIONS
Part I :
  1. Wash the clam with salt water first time. Later with plain water for 6-8 times or till the water appears clear.
  2. Mix all the ingredients of Part I in an earthen pot or you can even use small cooker. Cover the pot and cook it on medium flame for 15-20 minutes. If using cooker, cook for 6-7 minutes.
Part II:
  1. Heat coconut oil in a shallow pan. Fry coconut pieces till light golden brown.
  2. Add crushed onions. Saute onions till translucent, then add all the masala powders. Stir it.
  3. If using tomato, add now or you can directly add the cooked clam. If water is remaining, you can add that too. Mix well.
  4. Cook it uncovered for 10-12 minutes. Mix often to avoid burning at the bottom. Add oil if needed.
  5. Check for salt. If you haven't used tomato, then add lime juice now and mix it. Serve it hot with steamed rice and curd.





You Might Also Like

0 comments

GET LATEST RECIPES RIGHT INTO YOUR INBOX

About me

Photo Profile
Hello! Namaste!

I'm Marina, the cook, writer and photographer behind this blog. Flavoured Goodness is an effort to share my experiments with food (veg and non-veg) and healthy alternatives. Read more


Awards!

My Photo Gallery

my foodgawker gallery