Kakka Erachi Pacha Curry clams in coconut grinded masala 1 pound Clams4 nos Pearl onions4 nos Green chillies1 cup Coconut grated3/4 tsp Chilly powder1 1/2 spn Coriander powder1/4 spn Fenugreek1/2 spn Turmeric3 stems Curry leaves1 tbsp OilSalt (to taste)4-5 Gamboge (soaked in water)1 1/2 cup Water 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. Kerala