Kakka Irachi Thoran
- 51 min
- medium
- Serves 4
Kakka irachi thoran, Kerala clams fried in coconut oil with shallots, grated coconut, green chilli and pepper. Medium-spicy side, serves 4, about 50 minutes.
Ingredients
Water, For Rinsing1000 ml
- Clams (Kakka), Cleaned1000 grams
Turmeric Powder2 grams
Salt¾ tsp
Coconut Oil2 tbsp
Mustard Seeds1 tsp
Dry Red Chilli, Halved1 grams
Curry leaves3 grams
Small Onion (Shallots), Thinly Sliced150 grams
Garlic, Crushed15 grams
Green Chilli, Slit15 grams
Ginger, Finely Chopped5 grams
Coconut (Grated), Grated80 grams
Red Chilli Powder3 grams
Black Pepper Powder½ tsp
Contains: shellfish.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 413kcal | 1652kcal |
| Protein | 39g | 156g |
| Carbohydrate | 22g | 86g |
| Fat | 19g | 74g |
| Fibre | 3.8g | 15g |
| Sugar | 4.6g | 18g |
Method
Get ready: rinse the clams several times with the rinsing water and drain them. Discard broken clams and clams that stay open when tapped. Peel and slice the shallots, crush the peeled garlic, slit the green chillies, peel and chop the ginger, halve the dry red chillies, grate the coconut and rinse the curry leaves.
Add the clams, cooking water, turmeric powder and salt to a kadai. Cover and cook on medium flame for 8 to 10 minutes, until the shells open and the clam meat is opaque and firm. Discard any clam that stays closed, then drain the opened clams.
Remove the clam meat from the opened shells with a spoon. Discard all the shells and keep the clam meat aside.
Heat coconut oil in the same kadai on medium flame for 1 minute, until hot. Add mustard seeds, dry red chilli and curry leaves. Fry for 1 minute, until the mustard seeds splutter and the dry chilli darkens slightly.
Add shallots, garlic, green chilli and ginger. Fry on medium flame for 4 to 5 minutes, until the shallots are soft and light golden and the raw smell goes.
Add grated coconut, turmeric powder, red chilli powder, black pepper powder and curry leaves. Fry on low flame for 2 to 3 minutes, until the coconut is hot and the raw smell of the spices goes.
Add the cooked clam meat and mix well. Cook uncovered on medium flame for 4 to 5 minutes, until the water dries and the meat is coated with the coconut mixture. Add salt and coconut oil, toss for 1 minute, and switch off.
Before you start
- How long does Kakka Irachi Thoran take?
- 51 minutes from start to finish. That is 25 minutes of preparation and 26 minutes of cooking.
- How many people does Kakka Irachi Thoran serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Kakka Irachi Thoran vegetarian?
- No, it contains meat or fish.
- Is Kakka Irachi Thoran spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Kakka Irachi Thoran?
- 1000 grams Clams (Kakka), 1 grams Turmeric Powder, 1 grams Dry Red Chilli, 2 grams Curry leaves, 150 grams Small Onion (Shallots), 15 grams Garlic, and a few more listed on this page.
- Do I need a pressure cooker for Kakka Irachi Thoran?
- No, it is cooked in an open pot.
- How many calories are in Kakka Irachi Thoran?
- About 413 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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