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.