Published On: Sat, Feb 11th, 2017

clam roast

 

INGREDIENTS:

Clam meat (Kakkairachi ) – 500 gm( removed from shell)

Shallots (Sliced) – 1.5 cups

Ginger – a small piece (crushed)

Garlic – 10 flakes (crushed)

Green chillies – 8 nos

Onion – 1nos (chopped)

Coconut – ¼ of one (slices)

Fresh lime juice – 2 tablespoon

Turmeric Powder – 1teaspoon

Mustard seeds – 2 teaspoon

Curry leaves – 4 sprigs

Coconut oil – As required

Salt –  As required

Pepper powder  –  2 tablespoon

Chillypowder  – ½ teaspoon

Coriander powder  –  2 teaspoon

Garam masala powder –½ teaspoon

Water – as needed

 

PREPARATION:

Clean and wash the clam and drain well.

Cook the clam in in half cup of water, turmeric powder, curry leaves and required amount of salt.

Heat 1.5 tablespoon oil in a clay pan and splutter the mustard seeds. Then add sliced onions and saute well. Then add shallots, garlic, ginger, green chillies and sprig curry leaves. Saute it until it begins to brown. Reduce heat and add turmeric powder, chilli powder, garam masala powder and coriander powder. Saute it for a few minutes.

Add cooked clam into the pan along with sliced coconut and add salt to taste. Mix well. Cover the pan with lid and cook on medium flame for 10 minutes, stirring occasionally.

Open the pan and stir fry the clams on medium flame for a few minutes. Sprinkle some pepper powder and lime juice on it and saute well.

Then adding 1 tablespoon of oil little by little while the meat gets browned. Remove from heat.

Garnish it with a sprig of curry leaves and serve it hot.

 

 

Photo Courtesy : Google/ images may be subject to copyright

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Pegasus

clam roast