Kakka irachi – Small clams that are found in the backwaters of Kerala.
Kakka irachi thoran is a seafood delicacy made by stir frying clams with grated coconut.
This seafood goes well with Kerala matta rice.
Clams – 250 gm
Turmeric powder – 1/2 tsp
Pepper powder – 1/2 tsp
Salt as needed
Shallots/Kunjulli, chopped – 1/2 cup
Green chillies, slit – 2
Ginger, chopped – 1 tbsp
Garlic, crushed – 2 tbsp
Chilli powder – 1 tsp
Pepper powder – 2 tsp
Garam masala powder – 1 tsp
Grated coconut – 1/2 to 3/4 cup
Wash and clean clams in several changes of water. Place them in a strainer to remove any excess water.
In a pan, add clams, turmeric powder, pepper powder, salt and small amounts of water. Cook for 10 minutes on low flame.
When the water is all dried out, switch off the stove. Set aside cooked clams.
Heat oil in a pan. Saute onion, ginger and garlic. When the onion turns light brown in color, add chilli powder, pepper powder and garam masala.
When the raw smell of the masala disappears, add cooked clams and mix well.
Add grated coconut and stir well on low flame.
When the clams turn brown in colour, switch off the stove.