The weather outside is getting cooler with the arrival of Fall season, the leaves are changing colors……
……..hunger pangs have taken a rhythm of their own as the colder weather approaches, the ache to eat something spicy is a necessity , when you get back home in the evening, tired and hungry…….so what do you do, make smart choices and plan your menu over the weekend for the upcoming week and Voila when you come home, yummy food is already waiting for you, all you have to do is warm it up and fill your senses of taste and satiation.
The Korean Market near home has the best sea food collection, I usually get my supply from there,
so this weekend, I picked a packet of Mussel meat along with some Spanish mackerel all the while thinking of some yummy dish to prepare with them as I moved my shopping cart slowly in the store. By the time I reached home, my mind was already made up for what I wanted to do with the mussels, wanting to experience the sea food from my homeland I opted to try out this spicy recipe from the North Malabar region of India, it is also called,”Kallumakai Varratuyathu “in the southern state of Kerala……spicy with a tinge of sourness due to Vinegar, sure to keep your insides warm while it’s blowing cold outside. Enjoy !
Mussels Meat- 1 packet 9 around 30-35 de-shelled mussel meat)
Shallots (large)- 6-8 finely sliced
Garlic – 6-7 cloves
Ginger – 2′
Turmeric powder- 1 tsp
Chili powder – 2 tbsp
Pepper powder- 1 tsp
Coriander powder -1 tsp
Garam masala- 1 tsp
Rice Vinegar – 1 tsp can substitute with Fish sauce too ( both optional)
Curry leaves/powder – 1 tsp
Coconut oil – 2 tbsp
1.Clean the mussel meat under running water two or three times to remove any dirt or soil that might be sticking to it. Set aside.
2.In a thick bottomed vessel add the coconut oil and warm it.To this add the finely sliced shallots and curry leaf powder. Saute until it becomes golden brown color.
3.To the above add the ginger garlic paste after making them into a fine paste & saute until the raw smell disappears.
4. Now,add turmeric powder, chili powder, coriander powder and garam masala to the above and stir them well together so the onions are coated with the spice powders.
5.Add the cleaned mussels, vinegar and salt to taste,cover with lid and cook. There is no need to add water, since mussels have water in them, which seeps out while cooking. When the water is completely absorbed the mussels are cooked & ready.Over cooking will lead to rubbery texture, so do not overcook.One can add a tsp or two of oil at this point, if you think it is too dry, it also improves the taste when it’s coconut oil.
6.Serve hot as a side dish and enjoy the mussel fry during this cooler Fall weather season.Enjoy!
A similar recipe of mine with Clam meat was posted earlier, here is the link for those of you wishing to try the recipe with clam meat. https://stirringmyspicysoul.com/2013/04/07/clam-meat-roast/