Craving a flavour explosion? Then prepare yourself for Andhra Style Govakkai Fry, a sensational seafood pakora recipe bursting with the fiery spices and vibrant tastes of Andhra Pradesh, India. This isn't your average fried snack; Govakkai, or clams, offer a unique, subtly sweet and briny flavour that's perfectly complemented by the aromatic blend of chilies, ginger, garlic, and a hint of curry leaves. The crispy exterior gives way to a tender, juicy interior, creating a truly unforgettable culinary experience. Forget bland appetizers; this recipe is all about bold, authentic flavours that will tantalize your taste buds.
This Andhra-style twist elevates the humble clam fry to a gourmet delight. The precise blend of spices and the careful frying technique ensures perfectly crispy, flavorful Govakkai every time. Ready to embark on this delicious journey? Let's dive into the step-by-step instructions and create this amazing dish together!
Tools Needed
- Pan
- Plate
- Tissue paper
Ingredients
- Govakkai (pointed gourd)
- Oil
- Salt: 1 spoonful
- Besan (gram flour): a couple of spoonfuls
- Rice flour: 2 tablespoons
- Chili powder: 1 spoon
- Ginger-garlic paste: 1 spoon
- Water
- Other seafood: a couple of handfuls
- Seaweed
- Green curry leaves
Step-by-Step Instructions
Step 1. Prepare the Govakkai and Batter
- Cut the Govakkai into four pieces, like pizza slices.
- Add salt, besan (gram flour), rice flour, chili powder, and ginger-garlic paste.
- Add a little water, mix well, and let it bubble. Add more water if necessary.
- Add the soaked Govakkai (soaked for about 15 minutes) to the pan and fry well.
Step 2. Fry the Seafood and Govakkai
- Heat enough oil in a pan for frying.
- Add the Govakkai to the hot oil.
- Once the oil is clear, add other seafood and fry until golden brown.
- Fry until the Govakkai is crispy. Remove and place on a plate lined with tissue paper to absorb excess oil.
Step 3. Add Flavor and Garnish
- Fry the green curry leaves in the remaining oil.
- Add the fried seafood and green curry leaves to the fried Govakkai.
- Mix everything together well.
Step 4. Serve
- Serve hot.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Ensure the Govakkai is well-soaked before frying for optimal results.
- Using tissue paper helps absorb excess oil, resulting in crispier pakoras.
Nutrition
- Calories: approximately 400-500
- Fat: 20-30g
- Carbs: 40-50g
- Protein: 15-20g
FAQs
1. Can I use other types of shellfish instead of clams?
While clams (Govakkai) give the dish its unique flavour, you can experiment with similar shellfish like mussels or small shrimps. Adjust cooking time as needed.
2. How can I make the Govakkai Fry crispier?
Ensure the clams are completely dry before coating them in the batter. Use a good quality oil for frying at the right temperature (medium-high heat), and don't overcrowd the pan.
3. What can I do if my Govakkai are too salty?
Soak the clams in fresh water for about 30 minutes before cooking to reduce their saltiness. You can also adjust the amount of salt in the spice paste accordingly.
And there you have it – a plate of perfectly crispy, flavourful Andhra Style Govakkai Fry ready to be enjoyed! This recipe is a testament to the incredible depth of Andhra cuisine, bringing a unique and delicious seafood experience to your table. So gather your ingredients, follow the steps, and impress your friends and family with this unforgettable dish.