Ingredients

To Cook

Kakka (oyster) – ½ kilo
Onion – big -1 no
Ginger – one big piece
Green chilly – 5 nos
Garlic – 10 nos
Salt

To Roast

Coconut oil – 1 table spoon
Shallots – ½ cup
Dried Chilly – 9 nos
Garam masala – 1 tea spoon ( the Cinnamon, cloves, cardamom , fennel seeds, pepper, Jathi pathri which is dried and powdered)
Vinegar / lemon juice
Curry leaves
Pepper powder
Coconut grated roasted

Method of preparation

First stage is to Clean the Kakka ( Oyster) and cook it. We can purchase the shell removed Kakka from the market. You have to clean the kakka in the water at least 10 times. Add the Chopped onion, ginger, garlic, green chillies, salt , and turmeric powder into the cleaned kakka and cook the same in a vessel by adding water. The water should be there till the kakka get covered. Have to cook it in the low flame for 15 minutes till the water get completely drained.

The next stage is to roast the Kakka, Heat the 1 spoon of coconut oil in a pan . add the ½ cup of crushed shallots and roast. For spice add green chillies, dried chilly and pepper powder . if you don’t require too much spice then the measure of these chillies can be reduced. The dried chillies to be soaked in water for some time and then crush it. When the shallots get fried add the crushed dried chilly into it. When it got fried add one tea spoon of garam masala and saute well, then add the cooked kakka and also add little bit of curry leaves and roast well . to balance the spice add ½ tea spoon of vinegar or lemon juice. In between check whether the salt is added as required. If not sufficient then add the same in the required level. While frying the Kakka the pan should be kept open. And it should be cooked in low flame. You have to continuously stir it while frying . After 10 minutes you will start to hear the spluttering sound and then you can presume that the kakka got fried. Then add ½ spoon of pepper powder and cook for 5 minutes more. Finally add roasted grated coconut into it and can remove from the flames.