CLAM MEAT ROAST
As we all know that Clam is a boneless seafood.There are many types of Clam found in world.Some are served in stews,as roast,as raw etc.Though the Clam dishes vary from people to people I feel the Clam gives the best taste when it is fried or roasted.Today let us prepare the Clam Meat Roast in Kerala traditional way.
INGREDIENTS
- Clam meat/kakka erachi - 750gm
- Crushed chilly - 1 tsp
- Salt to taste
- Cambogia - 3 to 4 pieces
- Turmeric powder - 1/4 tsp
- Mustard seed - 1/2 tsp
- Crushed shallots - 1 cup
- Crushed ginger - 1.5 tbsp
- Crushed garlic - from 2 bulbs
- Green chilies crushed - 8
- Curry leaves
- Turmeric powder - 1/4tsp
- Coriander powder - 2tsp
- Fennel powder - 1/2 tsp
- Meat masala - 1 tsp
- Pepper crushed - 1 heaped tsp
- Tomato puree - from 1 big tomato
- Dalda - 1 tb
- Oil - 4-5 tbsp
METHOD
- First clean the meat and add crushed red chilly, turmeric powder,salt and cambogia.Cook in a pressure cooker till 2 whistles.Do not add water while cooking.
- After cooking if there is water drain it.
- Heat a heavy bottom kadai
- Add oil and splutter mustard seeds.
- Add crushed shallots, ginger,garlic, pepper corns together and saute it well.
- Add crushed green chilies too.
- Add curry leaves.
- Add turmeric powder to it.
- Add coriander powder to it .
- Add fennel powder to it.
- Add meat masala to it and saute well.
- Now add the tomato puree and saute till the water leaves.
- Add the cooked meat to it.
- Saute well in low flame.
- When it is half roasted add dalda to it so that it will get roasted more fast.
- Roast it in low flame till it becomes brown in color.
Now our delicious Clam Meat Roast is ready to serve!!!
No comments:
Post a Comment