The flavor of most foods improves with cooking. Proteins break down into their component parts (amino acids) to stimulate the taste buds, starches break down into sweeter sugars, tough fibers weaken, textures firm, and excess moisture is driven off. However, this is not true in the case of shellfish such as clams.
About Clam Meat
Clam meats are commonly found in the coastal areas of India and are also known as kakka irachi. This is an easy and flavorful recipe of kakka or clam, where the clam is fried along with a blend of aromatic spices.
Clam meats available in markets are usually sold without their shells. The primary preparation step involves removing the dark matter in the clam by slightly pressing on it and expelling the content. Once the dark matter is removed, clean the clam thoroughly by washing it under running water 3 to 4 times.
Nutritional Benefits of Clam Meat
Clam meat is a rich source of iron, omega-3 fatty acids, and essential nutrients. Clams are available in different sizes, and the smaller they are, the tastier the dish will be. If you haven’t tried clam fry yet, do check out this recipe and prepare it at home!
Clam Fry Recipe
Ingredients
For Cooking the Clam Meat
- Clam meat (kakka irachi), cleaned – 500 g
- Crushed ginger – 1-inch piece
- Crushed garlic – 8 pods
- Pepper powder – 1/4 teaspoon
- Turmeric powder – 1/4 teaspoon
- Salt – 1 teaspoon
For Frying the Clam Meat
- Onion, medium size, chopped – 3
- Green chilies, chopped – 2
- Turmeric powder – 1/4 teaspoon
- Kashmiri chili powder – 2 teaspoons
- Coriander powder – 1 teaspoon
- Garam masala powder – 1 teaspoon
- Pepper powder – 1 teaspoon
- Curry leaves – 2 sprigs
- Oil – 3 tablespoons
Method of Preparation
Step 1: Cooking the Clam Meat
- Wash and clean the clam meat thoroughly.
- Pressure cook the clam meat by adding crushed ginger, crushed garlic, turmeric powder, pepper powder, and salt along with half a cup of water.
- Cook for 2 whistles and allow the pressure to release naturally.
Step 2: Frying the Clam Meat
- Heat oil in a kadai (wok) and add chopped onions.
- Add green chilies and sauté until the onions turn translucent.
- Now, add turmeric powder, Kashmiri chili powder, coriander powder, garam masala powder, and pepper powder.
- Once the raw aroma of the spices disappears, add the cooked clam meat to the prepared masala.
- Fry the clam meat in the same kadai until its color turns dark brown.
- Add additional pepper powder and salt if required.
- Garnish the clam fry with fresh curry leaves.
Serving Suggestion
Serve hot with rice for a delicious coastal meal!
Enjoy your homemade clam fry and relish the authentic flavors of coastal cuisine!
