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Home » Fish & Seafood

July 4, 2016 Dairy Free

Kerala Style Mussels Fry (Kallumakkaya Varattiyathu)

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Mussels sauteed with ginger-garlic and spices. A spicy dish, and very common in Northern Kerala (Malabar). It can be served as an appetizer or as a side dish with rice.

 

Cherian and his colleague at Cookpad, Ryan went down to Half Moon Bay foraging for mussels. They came back with 4-5 pounds. This is probably the freshest mussels that I've ever cooked.

 

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Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine Indian, kerala
Servings 3 servings

Ingredients
  

  • ½ kilogram Mussels / Kallumakkaya / Kadukka(deshelled)
  • ½ cup shallot (chopped)
  • 1 tablespoon garlic (crushed)
  • 1 tablespoon ginger (crushed)
  • ½ teaspoon turmeric powder
  • 1 ½ tablespoons chilli powder
  • ½ teaspoon pepper powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon vinegar
  • 3 sprigs curry leaves
  • Coconut oil / vegetable oil / sunflower oil

Instructions
 

  • Clean mussels - Place your mussels in a colander or bowl in the sink and run them under cold water. Rinse and scrub as necessary.
  • De-shell the mussel - These mussels had quite hard shells and were difficult to open up using hands. I chose this way to deshell them. Place 2 to 3 inch of water in a saucepan with a steamer and bring to a boil. Add the mussels to the steamer and cover. Reduce heat to medium and let it cook for 3 to 4 minutes. Take it out of the steamer and de-shell. It's easy to open up the shell once it's steamed. Also, remove the dirt out of the mussel. Do it in batches.
  • Heat oil in a pan and add finely sliced shallot and curry leaves. Saute until it becomes golden brown color.
  • Crush ginger and garlic or make it into a paste. Add ginger-garlic and saute it well.
  • Add turmeric powder, chili powder, coriander powder and garam masala. Saute it well. Add oil as required to fry the masalas.
  • Add cleaned mussels, enough salt, vinegar and cover and cook. Don't add water. Mussels have water in them, which seeps out while cooking. ** Vinegar is optional. I like slight sourness in the dish and hence added it.
  • Ideally, it should get cooked by the time water gets dried up. Add sufficient oil around 2 tablespoon oil. Fry it up to the consistency you wish to have. Enjoy 🙂

Notes

Tastes best with coconut oil.
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