Wednesday, August 5, 2009

Mussel Pickle / Kallumakai Achaar

This is our very first venture into pickle making and trust us, the only reason to try this is its simplicity. The sole reason to choose mussels in this pickle is our age old liking to this shell fish, considering the fact we both hail from north malabar where it is a common delicacy. This homestyle pickle tastes great as soon as it is made and does not compulsorily need the long preservation period. However, if you are able to resist your greedy tastebuds, it is sure to taste even better.

Ingredients

Cleaned mussels (chopped): 1 bowl
Ginger (finely chopped): 1 1/2tablepsoon
Garlic (finely chopped): 1 1/2tablespoon
Green chillies (chopped): 1 tablespoon
Curry leaves: handful
Chlli powder: 6-7 tablespoon
Turmeric powder: 1 tablespoon
Mustard seeds: 1 teaspoon
Fenugreek seeds (slightly roasted and powdered): 1/2 teaspoon
Sesame oil/Gingelly oil/Nallaenna: As required to fry
Vinegar: 1/4 cup
Warm water: 1/4 cup
Salt to taste


Begin with cleaning and chopping the mussel meat and marinating it with turmeric, little chilli powder and salt. While that marinates, chop your ginger, garlic and green chillies and keep aside. Heat some sesame oil in a deep pan, fry the mussels until brown, drain them and keep aside. Fry out the ginger separately in the same oil and keep aside. Fry each of the ingredients such as garlic, green chillies and curry leaves each separately and keep aside. Then add the remaining chilli powder and fry it until the raw flavor is gone. Turn off the flame, add the vinegar and water and mix well. Add back the fried mussels, ginger, garlic, green chillies, curry leaves and mix thoroughly. Finally add a seasoning of spluttered mustard seeds and the fenugreek powder. Stir well and transfer it into an air tight container and store it in a cool place.

* You could alternate this recipe with any other fish like Prawns or Mackarel.

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