- Kallumekaya / Mussels - 2 kg shell on
- Kashmiri chilly powder - 1.5 tbsp
- turmeric powder - 1/2 tsp
- corriander powder - 1/2 tsp
- Crushed black peper - 1/4 tsp
- Vinegar - 1 tsp
- Onion - 3 thinly sliced
- Garlic - 10 coves crushed
- curry leaves - 2 springs
- Coconut Oil - 3 tbsp
Wash the mussels well , remove the beard , rinse a few times in tap water.
Add the mussels into a large pan , pour in 1/2 a cup of water , cover the pan and put it on the flame .
Let it come to full steam and cook for 5 minutes.
Turn the flame off .
The mussels would have opened up now - drain the water and pick the mussel and clean the intestines
Wash well to remove any sand and squeeze the water out .
Marinate the cleaned mussels with the crushed garlic, 1 tbsp chilly powder , pepper powder, 1 spring of curry leaves, Vinegar , turmeric powder and salt to taste (add less salt ,the mussel has some salt in it).
Keep aside for 30 minutes.
Heat oil in a non stick pan and add the sliced onions. Fry until it starts turning a light golden brown.
Add the curry leaves and remaining chilly powder, and corriander powder and stir to mix.
Add the marinated mussels and stirfry on medium high flame .
The mussels are already cooked during the steaming process, we only need to cook it enough to get the browned crispy texture .
Do not make the mixture too dry as the mussels tend to dry out and become rubbery.
A quick stirfry on high heat is best. to retain the moisture as well as get colour and crunch without loosing the soft texture.