Kakka Erachi Pacha Curry

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.