Kakka Irachi Ularthiyathu / Clam Meat Roast

Another popular delicacy in Kerala....

Ingredients

Kakka Irachi/Clam Meat: 1/2 Kg
Chopped Shallots: 1/2 Cup
Coconut Pieces: 1/4 Cup
Chopped Ginger: 2 Table Spoon
Chopped Garlic: 2 Table Spoon
Slit Green Chilly: 2- 3
Turmeric Powder: 1/2 Tea Spoon
Red Chilly Powder: 1 Table Spoon
Coriander Powder: 1 Table Spoon
Garam Masala Powder: 1 Tea Spoon
Pepper Powder: 1/2 Tea Spoon
Lemon Juice: 1 Tea Spoon
Coconut Oil: 2 Table Spoon
Salt
Water
Curry Leaves

Cooking Time: 30 minutes
Method

Wash the clam meat well.  You can see a black color dirt in the bottom of the clam.

Using a tooth pick or a pointed knife edge just prick it. It will come off easily.

 Clean each clam the same way and then wash it well and squeeze out the water

You a need a lot of time and patience to do it.  But its good to remove the dirt from the clams so that it doesn't upset your stomach
Add little turmeric powder, red chilly powder and salt and marinate it well and keep aside for some time

Add around 1/4 cup of water and cover and cook the clams well
To a pan pour coconut oil and add the coconut pieces

Fry for 4 to 5 minutes and then add chopped ginger, garlic, shallots and green chilly

Saute for a good 4 to 5 minutes and reduce the flame and add rest of the turmeric powder, chilly powder, coriander powder, garam masala powder,curry leaves and salt

Saute until the raw smell of the spices are gone and add the cooked clams

Mix well and add the pepper powder and lime juice
Saute for 5 to 6 minutes in low flame so that it gets well combined

Serve hot