Skip to content
India in Nutshell
Sign in
Suggest a correction

Kallummakkaya fry (mussel fry)

AI-drafted · awaiting admin review

Green mussels from the Malabar coast tossed in a spicy masala and fried crisp in coconut oil.

Region: Kerala, Kozhikode, Kannur and Kasaragod coastOccasion: Lunch; evening snackTime: 40 minServes: 4Non-vegetarian

Ingredients

  • 500 g cleaned and shelled green mussels
  • 1 tbsp Kashmiri chilli powder, ½ tsp turmeric, 1 tsp pepper powder
  • 1 tbsp ginger-garlic paste
  • ½ tsp garam masala, salt
  • 2 tbsp coconut oil
  • 6 shallots, sliced; 2 sprigs curry leaves

Method

  1. Boil the mussels with a little salt and turmeric for 5 minutes and drain.
  2. Mix the chilli, turmeric, pepper, ginger-garlic, garam masala and salt into a paste and coat the mussels. Leave for 15 minutes.
  3. Heat the coconut oil and fry the shallots and curry leaves until crisp.
  4. Add the mussels and fry on medium heat, turning often, until the masala is roasted and the mussels are slightly crisp.

History

Farming green mussels on ropes in the estuaries of north Kerala has grown into a livelihood for many coastal families, including women’s groups.

Significance

Mussels are a speciality of Malabar seafood cooking; another well-known form is arikkadukka, mussels in their shells stuffed with spiced rice paste.

Sources