Name: Mussel Fry In Malabar Style
Prep time: 20 min
Total time: 20 min
Ingredients: 500 g Mussel (Kallumakkai); 2 nos Onion (chopped, big); 3 flakes Garlic (chopped); Ginger (a small piece, chopped); 2 nos Green chillies (chopped); 3/4 tbsp Chilly powder; 1/2 tbsp Coriander powder; 1/2 tsp Garam masala powder; 1/2 tsp Mustard seeds; Curry leaves (Few); Coconut oil (As reqd); Salt (As reqd); 1 no Cocum (slit into thin pieces, Kudampuli); 2 nos Green chillies (ground); 1 inch Ginger (ground); Curry leaves (Few, crushed); 1/4 tsp Turmeric powder; Salt (As reqd)

Mussel Fry In Malabar Style

Ramzan Special - Mussel / Kallumakkai is marinated in cocum and other ingredients and stir fried.

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Prep Time 20 mins

Total Time 20 mins

Cuisine Kerala

Servings people

Ingredients

500 g Mussel Kallumakkai
2 nos Onion chopped, big
3 flakes Garlic chopped
Ginger a small piece, chopped
2 nos Green chillies chopped
3/4 tbsp Chilly powder
1/2 tbsp Coriander powder
1/2 tsp Garam masala powder
1/2 tsp Mustard seeds
Curry leaves Few
Coconut oil As reqd
Salt As reqd

For preparing the marinade:

1 no Cocum slit into thin pieces, Kudampuli
2 nos Green chillies ground
1 inch Ginger ground
Curry leaves Few, crushed
1/4 tsp Turmeric powder
Salt As reqd

Instructions

Clean the mussels well and allow it to drain.
Mix the ingredients for marinade: slit cocum, ground green chillies, ginger, curry leaves, turmeric powder and required salt. Apply the marinade on the mussels and keep aside for 30 minutes.
Take a vessel and put the marinated mussels and sufficient water. Boil and cook in low heat until the mussels are cooked and water evaporates completely.
Heat oil in a pan and splutter mustard seeds. Add chopped onions, slit green chillies, ginger, garlic and curry leaves. Saute well until the onion becomes golden in color.
Add chilly powder, coriander powder and garam masala powder and saute for a few minutes.
Stir in cooked mussels and add little water. Keep stirring until the mussels are well fried.
Mussel fry in malabar style is ready and serve hot.