Cockle Meat Roast/ Kakka Irachi Roast

Cockle is a close relative of mussels (Mussels are yellowish brown in colour while Cockles are white or cream in colour) This is something which needs a lot of cleaning under tap water.  First, fill a bowl with water and add a few spoons of salt and keep the cockles inside that.

Later press each cockles  to get the grit out of it. see the pic below. Again wash it several times under running tap water.

Cockle Meat: 1 kg
Pearl Onion: 15 sliced
Ginger: 1 inch
Garlic: 8 cloves minced
Curry Leaves: 2 sprigs
Coriander Powder: 1 tbsp
Chilly Powder: 2 tbsp
Turmeric Powder: a pinch
Salt: as required
Fennel Powder: 1 tsp
Garam Masala: 3/4 tsp

Mix all these ingredients with a cup of water and let it boil for sometime.
Once it is cooked and the water drained, take off fire.

Heat oil ( 3 tbsp) in a pan and roast this mix till it is dark brown in colour.

Serve with rice or Chapati