Nadan Kakka Irachi / Clams Roast

Ingredients:

1 1/2-2 cups clams / kakka irachi / elambakka, cleaned

1 tbsp ginger, chopped

1 tbsp garlic, chopped

2-3 tbsp coconut slices

15-20 shallots, sliced

10-12 kanthari mulaku (birds eye chillies) / 4-5 green chillies, chopped

2 sprig curry leaves

1/4 tsp + 1/2 tsp turmeric powder

1 tbsp kashmiri chilli powder

1 tsp fennel powder

1 tsp pepper powder

salt to taste

2-3 tbsp coconut oil

Preparation:

1. Clean the clams and cook it adding 1/4 tsp turmeric powder and salt adding enough water till cooked. Drain the water and keep it aside.
2. Heat oil in a pan over medium flame and add chopped ginger, garlic, coconut slices, sliced shallots, green chillies and curry leaves and saute until the shallots are translucent.
3. Add 1/2 tsp turmeric powder, chilli powder, fennel powder, pepper powder and salt and saute until the raw smell disappears.
4. Add the cooked clams and mix well and cook on low flame, stirring until the clams are well roasted and coated with masala.
5. Adjust the salt and spice level. Add little coconut oil and curry leaves and mix well.
6. Remove from the flame and serve with rice..