The flavour of most food improves with cooking : Proteins break down into their component parts (amino acids) to stimulate the taste buds, starches breakdown into sweeter sugars, tough fibres weaken, textures firm, and excess moisture is driven off. This is not true in the case of shell fish such as clams.

Clam meats are usually found in the coastal areas of India. Clam meats are also known as kakka irachi. This is an easy recipe of kakka or clam, where the kakka is fried along with the spices.

Clam meats which are available in markets are devoid of shells. The only thing you have to take care is to remove the dark matter in the clam by slightly pressing on the clam and expelling it out. Once the dark matter is removed, clean the clam by washing under running water for 3 to 4 times.

Clam meats are rich source of iron, omega 3 and highly nutritious. Clam meats are available in different sizes. The smaller the clams, the tastier will be your dish. Do check the recipe of clam or kakka irachi and try once in your home.

Ingredients :

1.) Cooking of 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

2.) Frying of clam meat

• Onion, medium size chopped – 3
• Green chillies, chopped – 2
• Turmeric powder – 1/4 teaspoon
• Kashmiri chilli powder- 2 teaspoon
• Coriander powder – 1 teaspoon
• Garam masala powder- 1 teaspoon
• Pepper powder- 1 teaspoon
• Curry leaves – 2 sprig
• Oil – 3 tablespoon

Method of preparation:

1.) Cooking of clam meat :

• Wash and clean the clam meat properly
• Pressure cook the clam by adding ginger, garlic, turmeric powder, pepper powder and salt along with half cup of water
• Wait for 2 whistles and let the pressure release naturally.

2.) Frying of clam meat :

• Heat oil in a kadai and add onions to it
• Add green chillies and saute till the onion becomes translucent
• Now add turmeric powder, kashmiri chilli powder, coriander powder, garam masala powder and pepper powder to it
• When the raw smell of the powders are gone completely, add the cooked clam meat to the prepared masala
• Fry the clam meat in this same kadai till the colour of the clam becomes dark brown
• Add additional pepper powder and salt, if required
• Garnish the clam fry with curry leaves
• Serve hot with rice.