Clams in Pepper Masala ( Kakka -erachi varuthathu)

Ingredients
1. clams -50 nos
2. shallots -20
(sambar onions)
3. garlic -10 pods
4. ginger -1 inch
5. curry leaves-2 tbsp
6. pepper powder -1tbsp
7. chilli powder - ½ tsp
8. turmeric powder – ¼ tsp
9. vineger - ½ tsp
10. maida(flour) – 1tsp
11. water - ¼ glass
12. oil - 2tbsp
13. salt -to taste

Wash clams in water thoroughly to remove sand .
In a steamer , as the water starts boiling, steam the clams
for about 3 minutes. Watch, as the clam shells starts to open,
turn off the flame and scoop out the clams .In the corner of
the clams meat , you can see a black point which can be discarded.
Squeeze it out with your fingers. Now , keep the cleaned
clams aside.

Cut shallots and garlic , grate ginger and keep aside.
Deep fry curry leaves, as it turns crisp, spoon it on a paper to use
later.

In a wok on medium flame , pour 2 tbsp of oil , add shallots
and garlic. When it turns golden brown, and the aroma fills
your kitchen, add grated ginger, lower the flame and add
turmeric , chilli and pepper powder.
Saute for a second and pour maida , dissolved in water. As
it starts to thicken, add vineger ,salt and clams. Keep on high
flame and stir continuously till it becomes dry. Now crush the
crispy curry leaves and sprinkle on top.

Tips –

1. This dish is best in a sandwich, chhappati roll or with rice.
2. You need at least 200 clams to serve four.
3. Add little salt than usual .
4. Shell fish should not be cooked for longer time as it tends to get
harder.
5. Clams are eaten raw, boiled or fried.
6. Varieties of Clams are abundantly found in coastal areas.