KAKKA/CLAMS FRY (KERALA STYLE)

Ingredients

Kakka Erachi/ Clam meat- 2 lb
Sliced coconut- 1/2cup
Sliced Onion - 1cup
Minced ginger and garlic- 1 tbs each
Curry leaves- 1 sprig
Turmeric powder- 1/2 tsp
Chilly powder- 1 tbs
Coriander powder- 1 1/2 tsp
Pepper powder- 1 tsp
Garam masala-1/2 tsp
Fennel powder - 1/4 tsp
lemon juice- 1 tsp
Coconut oil
Salt to taste

Method:

Clean the clams. Squeeze out the dirt at the tip of the clams using a toothpick. Wash thoroughly and squeeze out the water.
Heat oil and saute onions, curry leaves, coconut slices, ginger and garlic till onions start to brown at the edges. Add all the powders and saute for 2 minutes on medium flame.
Add Kakka Irachi and lemon juice then mix well. Cook covered for 10 minutes.
Turn the flame to medium and saute,stirring often and scrape the bottom of the pan to prevent from sticking,until it turns dark and dry. Serve warm