Kakka Roast|Tasty Clams Roast In Kerala Style|നാടൻ കക്ക റോസ്ററ്|Kakka Irachi Roast|Episode No :39

Clams roast is a special delicacy and an exotic seafood dish of Kerala cuisine.Clams are rich in calcium,vitamins ,minerals and Omega 3 fatty acids.Clams is one of the most demanded shell foods and its easily available in Kerala as its a coastal region and has lot of backwater.Usually clams is available as deshelled from markets or fish stalls.Clams should be cleaned with patience to remove the dirt from each as one by one and wash under running water several times until water turns clear to remove sand and dirt.Even the cleaning process takes hours.But when it comes to the taste, its worth.If you have a good company of one or two persons while cleaning process to chat with,you can enjoy the cleaning part along with them.Once the cleaning part is over, it is very easy to prepare.To roast clams, mix with Indian spices and roast with coconut oil.It will give you good aroma and flavor. The coconut strips and fresh curry leaves will enhance the beauty and add taste to the dish.

Ingredients

Clams - 500 grams

Turmeric powder - Half teaspoon

Crushed dry red chili - 2 teaspoon

Pepper ( crushed ) - Half teaspoon

Shallots - One cup

Garlic - One bulb

Ginger - One piece

Green chili - 5 Nos

Curry leaves - 3 Sticks

Dry red chili powder - Half teaspoon

Kashmiri red chili powder - One teaspoon

Pepper powder - Half teaspoon

Fennel seed powder - One teaspoon

Garam masala ( preferably home made) - One teaspoon 

Coconut oil - 4 Table spoon + 3 teaspoon

Water - One cup

Salt - As per taste ( preferably stone salt )

Method of preparation

Take 500 grams of clams,clean wash and drain well

Remove dirt from clams with a toothpick or a pointed knife and wash it under running water for 5 to 6 times until the water becomes clear

Many of them will not take out the dirt from clams, but they wash few times under water and cook directly.Usually most of the restaurants and hotels do so.But that can cause stomach upset.

To marinate clams add quarter teaspoon turmeric powder, one teaspoon crushed red chili, half teaspoon crushed pepper, one teaspoon garlic,one teaspoon of ginger,shallots,green chili , curry leaves and half teaspoon stone salt and a teaspoon of coconut oil

Marinate altogether and allow to rest for minimum half an hour

Its best to rest for one hour in refrigeratorif its possible and if you have time.

Take a cup of shallots, a bulb of garlic, a piece of ginger , 4 green chilies and 2 sticks of fresh curry leaves

Chop shallots into 3 to 4 pieces, cut garlic into four pieces, chop ginger and slit green chilies 

Keep an earthen pot and add marinated clams to it

Squeeze juice of half a lemon

Add one glass of water and cook clams well on a medium flame

Clams should immerse in water to cook properly

Stir in between to avoid sticking at the bottom of earthen pot

You can cook clams in pressure cooker too.Clams will get cooked with in 2 to 3 whistles. But it will taste better, if it cooks in earthen pot on a very low flame.

Always maintain low to medium flame while cooking clams

It is necessary to cook clams properly to avoid stomach upset

Check clams when the water reduced to half level

If its soft and able to cut with fingers easily, its cooked properly

Open the vessel and dry out excess water, if any, but keep little water to maintain clams moist , don't over dry it

Switch off the flame and transfer clams to a plate

Keep the same earthen pot and add 4 table spoon of coconut oil

To the heated oil add chopped shallots

When it starts changing its color , add chopped ginger and garlic

Sort ginger and garlic along with shallots

Add sliced green chilies along with a stick of curry leaves

Mix well until green chilies softens

Add quarter teaspoon turmeric powder, one teaspoon crushed dry red chilies,  half teaspoon dry red chili powder, one teaspoon kashmiri red chili powder, half teaspoon pepper powder, one teaspoon fennel seed powder,and one teaspoon homemade garam masala powder 

Sort until raw smell of spices goes off on a very low flame 

Add two teaspoons of coconut strips and roast along with spices

Add cooked clams and mix with the spices

Dry roast well on a low flame

Add 2 teaspoon of coconut oil and roast clams well

Check salt and add if its required

You can dry roast clams deeper depends on your choice

The less you dry roast, clams will be soft and tender

Where as the more you dry roast, the clams will be dry and chewy

Finally check the taste , flavor and spice level

Add a stick of fresh curry leaves, mix gently 

Switch off the lame .Close with lid and serve hot after 5 minutes

Authentic clams roast is ready to serve

Best with hot rice preferably Kerala Matta rice

Beware of clams allergy among those with history of shell food allergies (As clams also falls into the category of shell foods )

Prepare and give us a feedback. 

Thank you all..

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