How to clean the Clams, tesriyo, Erunthu, Kakka, ekshipi, khube

How to clean the Clams, Tesriyo, Erunthu, Kakka, 

ekshipi, khube

Clams are delicious seafood like all shellfish, however preparing a clam can be little tricky. If not done correctly it can make for an unpleasant eating experience, as well as a risk for food poisoning.
 
Clams are eaten more in the coastal regions of India, especially in the Konkan, Kerala, Bengal, and Karnataka regions. In the south western coast of India, also known as the Konkan region, Clams are used to cook in curries and side dishes, like Ekshipi which is clams with one shell on.

In Kerala, clams are known as Erunthu or Kakka which are usually consumed in curry form. The whole clams are prepared in a green coconut masala, and is eaten with rice.

One of the two shells are kept intact with flesh in it. There are 3 types of clams used in cooking. 1."Tisre" or "Tesriyo" in Konkani. It has many lines and are found with different colours and patterns on the shell. 
2."Khubbe" are usually small in size then the tesriyo's and are black in colour.
3."Kalva" are found on big big stones near the sea shore. Fisher folks collect them form the stones.  They are found without shells.

All the 3 types of clams are used for cooking. Here are some steps you can take to ensure that you know how to clean clams properly with a short video for you to understand properly on how to clean the Clams, tesriyo, Erunthu, Kakka, ekshipi, khube. Hope it will help you on how to clean the shells and convert those shells into your delicious recipes.

NOTE :

• Dont buy the clams that are broken, cracked or with chipped shells.

• Always cook the clams immediately after cleaning them to avoid any potential health risks.

• After buying the clams from the store wash them under running water to remove any sand or mud particles from them. Store them in the freezer overnight. 

• Thaw and clean them next day as shown in the video and rinse them with water before using them in your recipes.

Dry Prawn masala / Sukha Jhinga masala

Dry Prawn masala / Sukha Jhinga masala

Today’s recipe is all time favorite of my hubby. I guarantee about this recipe, if u give a try for it, u gonna love it......After that do write back to me; give your valuable feedback....

Its usually decorated with fresh corriander leaves and served hot, most preferably with steamed rice.

Ingredients:

200 gms Cleaned dry prawns

2 big Onions finely chopped

2 tomatoes finely chopped

1 1/2 tspn Ginger garlic paste

1 tspn turmeric powder

2 tblspn Corriander powder

2 tblspn Kashmiri Red chiili powder

1tspn Mango powder also known as Amchoor

1 tspn Garam masala powder

3 or 4 pieces of Kokum

Few fresh Curry leaves

2 dry red chiilies

1 tspn Mustard seeds

1 tspn cumin seeds (jeera)

2 tblspn oil

Salt as per the taste

Finely chopped fresh corriander leaves

Method:

• Wash the cleaned prawns thrice and keep them soaked in the water. If using very small variety of dry prawns wash them and drain the water and keep it aside.
• Heat oil in a pan to which add mustard seeds. When it starts crackling add the cumin seeds, dry red chiilies and the curry leaves.

• Now add the onion and the ginger garlic paste. Saute till onions become translucent in color.

• Add the tomatoes and cook till it becomes soft.

• Now add turmeric, corriander powder, kashmiri red chilli powder, mango powder, garam masala, mix it well and saute for 5 mins.

• Add the washed prawns and stir till all the masala gets evenly coated on the prawns.

• Now add 2 cups of water to the prawns and let it steam for 5 mins.

• To this add the kokum and salt as per the taste. 

• Cover and cook for further half an hour on medium heat. Keep checking in between to prevent it from getting burnt.

          By now your kitchen will be full of aromatic which you wont be able to resist.

• Once the water gets dried up stir it nicely and its time to serve ;-)) 

• Sprinkle freshly chopped corriander leaves voila we are done :-))

Note:

• If u like dry masala prawns then you can dry the water completely.
• If u need it in semi gravy retain some water.
• Kokum can always be replaced with tamarind.
• Quantity of the chilli powder may be adjusted as per the personal choice.

So friends go ahead give a try to this recipe and let me know how it came out.