Name: Kakka Erachi Pacha Curry
Prep time: 30 min
Total time: 30 min
Ingredients: 1 pound Clams; 4 nos Pearl onions; 4 nos Green chillies; 1 cup Coconut grated; 3/4 tsp Chilly powder; 1 1/2 spn Coriander powder; 1/4 spn Fenugreek; 1/2 spn Turmeric; 3 stems Curry leaves; 1 tbsp Oil; Salt (to taste); 4-5 Gamboge (soaked in water); 1 1/2 cup Water

Kakka Erachi Pacha Curry

clams in coconut grinded masala

Print Recipe

Prep Time 30 mins

Total Time 30 mins

Cuisine Kerala

Servings people

Ingredients

1 pound Clams
4 nos Pearl onions
4 nos Green chillies
1 cup Coconut grated
3/4 tsp Chilly powder
1 1/2 spn Coriander powder
1/4 spn Fenugreek
1/2 spn Turmeric
3 stems Curry leaves
1 tbsp Oil
Salt to taste
4-5 Gamboge soaked in water
1 1/2 cup Water

Instructions

Grind together coconut,pearl onions and all masala to form a smooth paste.
In a mud pot add the coconut grinded,green chillies,gamboge n water.
Add clams, salt ,curry leaves and cook well in high flame.
When it boils pour 1 table spoon oil on top of curry and add some more curry leaves.
Slowly rotate the pot and cook for 5 more min in low flame.
In pacha curry normally mustard seeds r not used for tempering.
Oil is poured over the curry at the last stage.
:- The same curry can be made with any fresh water fishes.