Kerala Style Roasted Clams with Coconut

Ingredients:

Clams / Kakka erachi ( cleaned)
1/2 kg Vinegar or juice of fresh lemon – 1 to 1.5 teaspoon
Salt
Bowl 1 – to crush
Garlic – 6-7 cloves
Ginger – an inch piece ( i use a thumb sized piece )
Green chile – 3-4
Fennel seeds – two pinches
Black Peppercorns – 1/2 teaspoon
Shallots or onion chopped – 1 cup ( use pearl onions or shallots)
Curry leaves – a handful
Coconut cuts ( thenga kothu ) – 1/4 to 1/2 cup ( You can add a tomato too , if you want it to be tangy)
Red chili flakes – 1 teaspoon
Red chili powder – 1 teaspoon
Coriander powder – 1/4 to 1/2 teaspoon( optional)
Turmeric powder – 1/4 teaspoon
Garam masala – 1/2 teaspoon( home made)
Whole black pepper – 1/2 teaspoon
Oil – 2 tablespoon + 1 tablespoon

Instructions:

Clean and rinse clams well. Bring to boil 3 cups of water , and add clams to it . Let it stand on a medium flame for 3 minutes. Drain, rinse in cold water and drain again and keep aside.

Add Vinegar or lime juice and salt and keep aside while we make the masala.

Lightly crush all the ingredients in a bowl, in a coffee grinder, food processor or small jar.

Heat 2 tablespoons of oil in a pan and add chopped shallots and curry leaves. Saute till it is soft for like 6-7 minutes.

Add coconut cuts and fry for a couple of minutes. Add the crushed mix and saute till the raw smell disappears and it turns to brown. (Add tomato if you are using it now and saute till the oil separates ) Add red chili flakes, chili powder, turmeric and (coriander if using) and combine well, fry for a minute or two. Sprinkle a tablespoon of water if needed. Add the clams , mix well , and cook covered on a medium flame for 10-12 minutes.( add a 1/4 cup water if needed)

Crush the black peppercorns. Uncover the pan, add garam masala , crushed black peppercorns , some more curry leaves and saute . Drizzle a tablespoon of oil , saute till it turns dry and brown. Serve warm.

From vazhayila.com