Kallumakkai Curry

Method

1. 1

   Clean mussels: Scrub 500g fresh kallumakkai (mussels) clean under running water. Remove any seaweed and check that all mussels are tightly closed — discard any open ones.

2. 2

   Steam open mussels: Place mussels in a pot with half cup water. Cover and cook on high heat 3-5 minutes until all shells open. Discard any that stay closed.

3. 3

   Remove half-shell: Remove the top shell of each mussel keeping the meat in the bottom shell.

4. 4

   Make coconut masala: Heat 2 tbsp coconut oil. Add 1 cup sliced shallots and fry 6 minutes. Add 1 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 3 minutes.

5. 5

   Add tomatoes: Add 2 chopped tomatoes. Cook 6 minutes until soft.

6. 6

   Add coconut paste: Blend half cup grated coconut to a smooth paste. Add to the masala and fry 5 minutes.

7. 7

   Add mussels: Add the half-shell mussels to the masala. Spoon masala over each mussel.

8. 8

   Add water: Add half cup water and salt. Cover and cook on low heat 5-6 minutes.

9. 9

   Check: Mussels should be cooked through and coated in masala.

10. 10

    Serve: Adjust salt. Kallumakkai curry is a delicacy in coastal Kerala. Serve with steamed rice.