KAKKA ERACHI ACHAR / KERALA CLAM PICKLE
INGREDIENTS
KAKKA ERACHI - 1 KG
GINGER- 4 INCH PIECE; CHOPPED
GARLIC- 20 ; CHOPPED
CURRY LEAVES-2 SPRIGS
GREEN CHILLIES-5 ;CHOPPED
RED CHILLY POWDER- 5 TABLESPOONS
TURMERIC POWDER- 1/4 TABLESPOON
FENUGREEK POWDER-1/4 TABLESPOON
ASAFETIDA POWDER/ KAYAM- 1/4 TABLESPOON
MUSTARD - 1 TABLESPOON
SALT
GINGELLY OIL / NALLENNA - 2 TABLESPOON
VINEGAR-1/4 CUP
WATER-1/2 CUP
OIL- TO FRY FISH
PREPARATION
CLEAN THE KAKKA ERACHI WELL AND DRAIN WATER
MARINATE THEM WITH RED CHILLY POWDER , TURMERIC POWDER AND SALT
FRY THEM IN OIL AND KEEP ASIDE
HEAT GINGELLY OIL IN A PAN AND SPLUTTER MUSTARD.
ADD GINGER, GARLIC AND GREEN CHILLIES. SAUTE UNTIL THEY TURN LIGHT BROWN
ADD RED CHILLY POWDER
NOW ADD FRIED CLAMS AND CURRY LEAVES
STIRR WELL
ADD 1/2 CUP WATER AND SALT
BRING IT TO BOIL
ADD FENUGREEK POWDER AND ASAFOETIDA POWDER
NOW YOU CAN ADD VINEGAR ACCORDING TO YOUR TASTE
COOK TILL THE GRAVY THICKENS
COOL
STORE IT AN AIRTIGHT CONTAINER
KEEP FOR 3 TO 4 DAYS BEFORE USING
YOU CAN ALSO POUR 1 OR 2 TABLESPOONS OF GINGELLY OIL AT THE TOP OF PICKLE
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