Kallummakaya fry (Mahe mussels)
AI-drafted · awaiting admin review
Green mussels from the Malabar coast tossed in a dry masala of chilli, pepper, shallots and coconut oil.
Region: Mahe (Puducherry) and the Malabar coastOccasion: Side dish with rice; monsoon-end seasonTime: 40 minServes: 4Non-vegetarian
Ingredients
- 500 g green mussels (kallummakaya), cleaned and shelled
- 1½ tsp Kashmiri chilli powder
- ½ tsp turmeric
- 1 tsp black pepper powder
- 1 tsp garam masala
- 10 shallots, sliced
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 2 green chillies, slit
- 2 sprigs curry leaves
- 3 tbsp coconut oil
- Salt to taste
Method
- Cook the mussels with a little turmeric, salt and ¼ cup water for 5 minutes. Drain.
- Heat the coconut oil and fry the shallots, ginger, garlic, green chillies and curry leaves until golden.
- Add the chilli powder, pepper and garam masala and fry for a minute.
- Add the mussels and toss on high heat for 5–6 minutes until the masala coats them and turns dark.
- Serve hot with rice or as a snack.
History
Mussels have long been gathered from the rocks along the Malabar coast, near Mahe and the Mahe river mouth, and are part of the region's Muslim and coastal cooking.
Significance
Mussel fry is a prized seasonal dish, often made for guests.