Clam Meat Fry(Kakka Irachi Fry)

Clam Meat Fry(Kakka Irachi Fry)

Clam meat is mostly popular in coastal areas of Kerala. Nowadays, clam meat is available all over Kerala, thanks to the various online fish selling companies.

There are various methods of preparing clam meat. The recipe that I am posting today is my personal favourite. The recipe has tips and tricks from a cookery show on Mazhavil Manorama. I don’t remember the name of the chef though. Thanks anyway chef. I have tried this very simple version, wherein you do not need too many ingredients, and mostly all is present in your kitchen. But, it needs your time and patience.

• Servings: 3-4
• Difficulty: medium
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Ingredients

1. 1. 500 g cleaned clam meat
   2. 1 teaspoon vinegar
   3. 1 teaspoon Fennel seeds
   4. 1 teaspoon Turmeric powder
   5. 1/2 inch piece of Cinnamon
   6. 1 1/2 teaspoons Kashmiri Chilly Powder
   7. 1 1/2 teaspoon Pepper powder
   8. 1/2 teaspoon of Garam Masala Powder
   9. 2 inch Ginger piece, julienned
   10. 10 medium sized Garlic cloves, julienned
   11. 2 medium sized onions, slices thinly
   12. 3 green chillies, chopped
   13. 1/2 cup of Coconut pieces
   14.  1 cup of Coconut oil
   15. A few sprigs of Curry leaves
   16. Salt to taste

Preparations before cooking :

1. 1. Clean and wash the clam meat.
   2. Soak the cleaned clam meat in water with a teaspoon of vinegar and a teaspoon of salt, for half an hour. Rinse very well and drain.

Method :

1. 1. In a pressure cooker, add the drained clam meat, add a teaspoon of salt and half teaspoon of Turmeric powder. Pressure cook for 20 minutes and leave the pressure to release on its own.
   2. Take a thick bottom and pour the boiled clam meat. Keep the heat on medium high, till water evaporates. When the water sound reduces, add 2 tablespoons of oil, a piece of Cinnamon the remaining half a teaspoon of turmeric powder, and coconut pieces.
   3. The clam meat will start bursting. When the sound is almost dead, make space in the center and put the sliced onion, ginger, garlic, green chillies and some curry leaves. Cover this up with the clam meat from the sides till fully covered and keep this on low heat for 10 minutes.
   4. Now mix well. The onions would have become translucent by now.
   5. Fry for a little time longer.
   6. Add in the masalas – Chilly powder and pepper powder, and mix well.
   7. Fry till the onions ad clam meat are nicely fried. You may need to  add coconut oil, add spoon by spoon, as and when required.
   8. Lastly, you add Garam masala powder and some more curry leaves.
   9. Serve hot.