Clam Roast | Kakka Erachi Roast Recipe - Kerala Style

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…

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

Step 1 : Cleaning of the clam:

Wash the clam with plain water for 5-6 times or till the water appears clear.

Sometimes the clam bought are already cleaned, but if not, you will need to remove the greyish grit from each of them, pressing it laterally and expelling it out.

Once all are cleaned, wash it for another 2-3 times.

Step 2: Cooking of the clam:

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.

Step 3: Cooking of the clam with spices:
Heat coconut oil in a shallow pan. Fry coconut pieces till light golden brown. Add crushed onions. Saute onions till translucent.

Then add all the masala powders. Stir it. If using tomato, add now or you can directly add the cooked clam. If water is remaining, you can add that too. Mix well.

Cook it uncovered for 10-12 minutes. Mix often to avoid burning at the bottom. Add oil if needed.
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 Erachi Roast Recipe – Kerala Style

Prep Time: 15 minutes

Cook Time: 30 minutes

Passive Time: 10 minutes

Servings: 4 people

Measurements used:– 1 cup = 250 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml

Ingredients:

Part I

500 gm Clam / kakka any size

6 nos Shell onions (Pearl onion),sliced
2-3 nos Green chillies slit
1 spring Curry leaves
1/4 tsp Turmeric powder
1/2 cup Water
salt to taste

Part II

4 tbsp Coconut oil
1/2 cup Coconut pieces
1/2 cup Pearl onion crushed

2 tbsp Ginger garlic paste / 1.5 inch ginger + 8 cloves Garlic crushed

1 no medium Tomato, chopped

1 tbsp Coriander powder
2 tsp Red chilly powder

1 tsp Kashmiri Chilly powder
1.5 tsp Black pepper powder
1/2 tsp Garam Masala
salt to taste

Instructions:-

Part I :

Wash the clam with salt water first time. Later with plain water for 6-8 times or till the water appears clear.
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. Once its cooked, you will see almost all the water is used up.

Part II:

Heat coconut oil in a shallow pan. Fry coconut pieces till light golden brown.
Add crushed onions. Saute onions till translucent, Add ginger garlic paste and cook till the raw smell goes away. Add chopped tomato, cover and cook till mushy.
Later add all the masala powders. Fry for few seconds.
If water is remaining, you can add that too. Mix well.
Add cooked clam. Cook it uncovered for 10-12 minutes. Mix often to avoid burning at the bottom. Add oil if needed.
Check for salt. If you haven’t used tomato, then add lime juice now and mix it. Serve it hot with steamed rice.

Don’t forget to tag your creation with @flavouredgoodness or use #flavouredgoodness on Instagram. Would love to see it!

Clam Roast | Kakka Erachi Roast Recipe – Kerala Style