How long does Kerala Clam Curry take?

48 minutes from start to finish. That is 20 minutes of preparation and 28 minutes of cooking.

How many people does Kerala Clam Curry serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Kerala Clam Curry 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 Kerala Clam Curry?

1000 grams Clams (Kakka), 4 grams Curry leaves, 90 grams Coconut, 4 Small Onion (Shallots), 12 grams Garlic, 1 grams Cumin, and a few more listed on this page.

Do I need a pressure cooker for Kerala Clam Curry?

No, it is cooked in an open pot.

How many calories are in Kerala Clam Curry?

About 422 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Kerala Clam CurryCook

Kerala Clam Curry

Name: Kerala Clam Curry
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 4 servings
Cuisine: Indian, Kerala
Ingredients: 2 tbsp Salt; 3000 ml Water, For Soaking; 4 Small Onion (Shallots), Roughly Chopped; 12 grams Garlic, Peeled; 90 grams Coconut, Grated; 1 grams Cumin; ½ tsp Turmeric Powder; 100 ml Water, For Grinding; 2 tbsp Coconut Oil; 1 tsp Coconut Oil; 1 tsp Mustard Seeds; 8 Small Onion (Shallots), Thinly Sliced; 4 grams Curry leaves; 10 grams Green Chilli, Slit; 6 grams Ginger, Finely Chopped; 3 grams Red Chilli Powder; 1½ tsp Coriander Powder; ½ tsp Black Pepper Powder; ½ tsp Garam Masala Powder; 400 ml Water, For Cooking; ¾ tsp Salt; 1000 grams Clams (Kakka), Cleaned; 2 Small Onion (Shallots), Thinly Sliced; 2 grams Curry leaves

48 min
medium
Serves 4

Prep 20 min · Cook 28 min

Start cooking

6 steps, one at a time. Big words for every step, and a timer where a step waits.

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Also known as kakka curry, kakka erachi curry · Non-veg · Curries & Gravies

Curries & Gravies Low carb Gluten-free Dairy-free High protein

Kerala clam curry of clams simmered in a ground coconut gravy with shallots, ginger and garam masala. Medium-spicy, serves 4, about 50 minutes plus soaking.

High protein

Ingredients

22 items

4 people

Salt2 tbsp
Water, For Soaking3000 ml
Small Onion (Shallots), Roughly Chopped4
Garlic, Peeled12 grams
Coconut, Grated90 grams
Cumin1 grams
Turmeric Powder½ tsp
Water, For Grinding100 ml
Coconut Oil2 tbsp
Coconut Oil1 tsp
Mustard Seeds1 tsp
Small Onion (Shallots), Thinly Sliced10
Curry leaves6 grams
Green Chilli, Slit10 grams
Ginger, Finely Chopped6 grams
Red Chilli Powder3 grams
Coriander Powder1½ tsp
Black Pepper Powder½ tsp
Garam Masala Powder½ tsp
Water, For Cooking400 ml
Salt¾ tsp
Clams (Kakka), Cleaned1000 grams

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	422kcal	1688kcal
Protein	39g	157g
Carbohydrate	22g	86g
Fat	20g	79g
Fibre	4.3g	17g
Sugar	4.5g	18g

Cookd masalas for clams (kakka)

Method

1
Check the clams and discard broken shells and clams that stay open when tapped. Dissolve 30 g salt in 1 litre water and soak the clams for 30 minutes in a cool place. Scrub the shells, then rinse them with the remaining 2 litres water in 2 to 3 changes until the water looks clear.
SaltWater
2
Peel all 14 shallots, then roughly chop 4 and thinly slice the remaining 10. Peel the garlic, slit the green chillies, finely chop the ginger and rinse the curry leaves. Grind the coconut, chopped shallots, garlic, cumin and turmeric with 100 ml water in a mixie until smooth.
Small Onion (Shallots)GarlicCoconutCuminTurmeric PowderWater
3
Heat the coconut oil in a kadai on medium flame for 1 minute until hot. Add the mustard seeds and fry for 30 seconds until they crackle. Add 8 sliced shallots, 2 sprigs curry leaves, green chillies and ginger. Fry for 4 to 5 minutes until the shallots are light golden.
Coconut OilCoconut OilMustard SeedsSmall Onion (Shallots)Curry leavesGreen ChilliGinger
4
Lower the flame and add the red chilli powder, coriander powder, pepper powder and garam masala. Stir for 30 seconds until the raw spice smell reduces. Add the ground coconut paste, 400 ml water and salt. Simmer on low flame for 6 to 8 minutes until the raw coconut smell goes and the gravy thickens slightly.
Red Chilli PowderCoriander PowderBlack Pepper PowderGaram Masala PowderWaterSalt
5
Add the clams and mix gently. Cover and cook on medium flame for 6 to 8 minutes until the shells open and the clam meat is firm and opaque. Discard any shells that remain closed.
Clams (Kakka)
6
Heat the coconut oil in a small pan on medium flame for 1 minute until hot. Add the remaining 2 sliced shallots and 1 sprig curry leaves. Fry for 2 to 3 minutes until the shallots are golden, then pour the tempering over the curry.
Small Onion (Shallots)Curry leaves

Before you start

How long does Kerala Clam Curry take?: 48 minutes from start to finish. That is 20 minutes of preparation and 28 minutes of cooking.
How many people does Kerala Clam Curry serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Kerala Clam Curry vegetarian?: No, it contains meat or fish.
Is Kerala Clam Curry 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 Kerala Clam Curry?: 1000 grams Clams (Kakka), 4 grams Curry leaves, 90 grams Coconut, 4 Small Onion (Shallots), 12 grams Garlic, 1 grams Cumin, and a few more listed on this page.
Do I need a pressure cooker for Kerala Clam Curry?: No, it is cooked in an open pot.
How many calories are in Kerala Clam Curry?: About 422 a serving. The full nutrition table is on this page, per serving and for the whole batch.