Kerala mussels fry / kallumakkaya fry. Team mussels with aromatic spices and crunchy coconut slices to create a delicious side dish packed with flavor. Deliciously authentic and incredibly tasty!
As the holiday season is fast approaching, I want to share with you a simple yet super delicious recipe that also turns out to be a stunning side dish.
Enter this Kerala style mussels fry also known as kallumakkaya fry. Even though mussels are a favorite in my household, I rarely make them just because of the long preparation time required.
Alright, let’s start with the preparation process. I know, cleaning the mussels can be a daunting task, but trust me, it’s easier than you might think. Just pull out the beard and give the shells a good scrub. While choosing mussels, make sure the shells are closed and there aren’t any cracks on them.
To cook the mussels, add a little water to a pan large enough to hold all the mussels. We’ll also add in some ground turmeric to flavor it. Now add the mussels and close with a lid. When cooked, the shells will open, and remember to discard any unopened mussels. Once cooked, scoop out the mussel meat and discard the shells.
Now to make this kallumakkaya fry or mussels fry, heat up a little oil, and brown some onions, shallots and coconut slices. I used fresh coconut slices in this recipe, and it adds that unique crunchy texture to the stir fried mussels. Again, the traditional version of kallumakkaya fry is made with coconut oil which is actually an integral part of the cuisine of Kerala. However, sub with vegetable oil if you like.
The next step is sautéing all the spices - ground turmeric, ground coriander, ground black pepper, garam masala and red chili powder. You’ll also need to add in some tomatoes. Give it a quick stir fry, and add in mussel meat. The mussels are perfectly cooked already, so remember not to overcook them.
Finally, sprinkle with some curry leaves, and enjoy this authentic kallumakkaya fry or mussels fry as a side dish for your next dinner.
More Seafood Recipes
- Indian Seafood Curry
- Meen Peera | Fish with Shredded Coconut
- Indian Fish Curry
- Meen Mulakittathu | Red Fish Curry
- Meen Gassi | Mangalorean Fish Curry
- Meen Pollichathu | Fish Cooked in Banana Leaf
- Fish Tikka Masala
- Pan Fried Tandoori Fish
- Kerala Crab Curry
- Baked Tandoori Fish
- Malabar Fish Roast
- Meen Mappas
- Bengal Fish Curry
Kerala Mussels Fry | Kallumakkaya Fry | Kadukka Fry | Video
Ingredients
- 1 kg cleaned mussels
- ¼ teaspoon ground turmeric turmeric powder
- Water
- 1 tablespoon oil preferably coconut oil
- 2 shallots sliced
- ½ cup chopped onions
- 2 green chilies chopped
- ¼ cup coconut slices
- 1 sprig curry leaves
- 2 garlic cloves chopped
- 2 cm fresh ginger chopped
- ¼ teaspoon ground turmeric turmeric powder
- 1 teaspoon ground coriander coriander powder
- 1 teaspoon garam masala
- ½ teaspoon ground black pepper black pepper powder
- ½ teaspoon red chili powder
- ¼ cup chopped tomatoes
- Salt to taste
- Curry leaves to garnish
Instructions
- Place a saucepan over medium heat. Add ½ cup water. Add ground turmeric. Season with salt. Add mussels. Cook, covered, for about 5-6 minutes. Shake the pan once or twice during cooking. When mussels are cooked, shells will open. Discard unopened shells. Drain. Scoop out the mussel meat from the shells. Set aside.
- Meanwhile heat oil in a frying pan over medium-high heat. Add shallots, onions, curry leaves, green chilies and coconut slices. Sauté, stirring occasionally, for 3-4 minutes or until onions and coconut slices are browned. Add garlic and ginger. Sauté, stirring occasionally, for 1 minute or until fragrant.
- Add ground turmeric, ground coriander, garam masala, ground black pepper and red chili powder. Season with salt. Sauté, stirring constantly, for a minute or until fragrant. Add tomatoes. Cook, stirring occasionally, for 2-3 minutes or until the tomatoes break down and turn mushy. Stir in cooked mussels. Add a little water if needed. Cook, covered, for about 2 minutes.
- Garnish with curry leaves.
Video
Nutrition
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