Kakka Erachi Pacha Curry
Kakka Erachi Pacha Curry
clams in coconut grinded masala
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.
- 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.
Tried this recipe?Let us know how it was!
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