Nadan Kallumakkai / Mussels Fry

The popularity of the non- vegetarian delicacies from the Muslim households of North Kerala not only grows rapidly, but continues to delight the palates with its simple yet unique combination of zestful flavors. The fiery kallummakai fry is a star among the pack, wonderful as starters or just as an accompaniment for the “thanni”( slang for alcohol ) parties.

Kallumakkai commonly known as Mussels belongs to the shell fish family. The whole experience of buying the fresh ones with shell and cleaning it can get quite tedious. A thorough rinse in water and removal of "the beard" (the dirt sticking to the shells) is suggested. Mussel shells usually open by themselves when boiled in water, revealing the cooked soft parts. For the detailed cleaning process click here - Mussel Cleaning.

All those who want to do this from scratch, we really commend your patience. However the cleaned ones are easily available in most Chinese supermarkets at the seafood aisle.

Ingredients

Mussels: 1 packet
Red Pearl Onion/Cheriya Ulli: 6-7
Green Chillies: 2
Chopped Ginger: 1 teaspoon
Garlic: 2 pods (finely chopped)
Curry Leaves: 2 sprigs
Turmeric powder: 1 teaspoon
Red Chili powder: 2-3 teaspoon (depending on your spice level)
Your favorite brand of Chicken/Fish masala: 3 teaspoon
Pepper: 1 teaspoon
Salt as required
Lemon juice: 1/2 lemon squeezed
Oil to fry

Begin with marinating the mussels with salt, pepper, turmeric powder, chili powder, chicken or fish masala and lemon juice. Let this sit for half hour minimum for the spices to blend well. More we keep the marinated mussels better the taste.

Meanwhile slice the red pearl onions. Now heat the oil in a pan, add the chopped ginger, garlic, slit green chillies and curry leaves and saute them. Once the onions turn golden and crispy, add the marinated mussels and stir. Cook it on medium heat until all the water (if any) is dried up and the mussels start to coat in the masala, getting crisp.

Serve hot.