Photo: goanfishcurryrice2 · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Dinner

Kakka Curry

Backwater clams simmered in a thick, spiced coconut gravy with shallots, black pepper, and curry leaves — a rustic, intensely flavoured dinner from Kerala's inland waterways.

🧺 Ingredients

• Clams (kakka), cleaned and scrubbed: 700 g in shell (approx 300 g meat)
• Grated coconut: 100 g
• Shallots: 100 g, sliced
• Ginger: 15 g, minced
• Garlic: 5 cloves, minced
• Green chillies: 4, chopped
• Red chilli powder: 1½ tsp
• Turmeric: ½ tsp
• Black pepper, coarsely ground: 1 tsp
• Coriander powder: 1½ tsp
• Coconut oil: 3 tbsp
• Mustard seeds: 1 tsp
• Curry leaves: 2 sprigs
• Salt: 1 tsp
• Don't overcook clams in Step 4; they toughen quickly past 6 minutes.
• Pairs perfectly with kappa (tapioca) or red rice.

👩‍🍳 How to make Kakka Curry

1. Place clams in a covered pan with 3 tbsp water over high heat.
2. Steam 3–4 min until shells open.
3. Remove meat, discard shells.
4. Reserve any clam liquor.
5. Grind coconut with ½ tsp chilli powder, turmeric, and a little water into a coarse paste.
6. Heat oil; splutter mustard seeds.
7. Add shallots, ginger, garlic; cook until golden, 5 min.
8. Add remaining chilli powder, coriander; stir 1 min.
9. Add curry leaves and green chillies.
10. Add coconut paste and clam liquor; stir 2 min.
11. Add clam meat, black pepper, and salt.
12. Cook on medium-low 5–6 min until the thick coconut gravy coats every clam.
13. Adjust salt.

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