Ingredients for Kakkairachi fry
Mussels- 1/2 kg boiled
Shallots- 100 gm
Crushed chilli- 1 tsp
Chilli powder- 1 tsp
Curry leaves- plenty
Turmeric powder- 1 tsp
Garam masala- 1 tsp
Salt- to taste
Coconut oil ( can be substituted with any other oil)
Crush the shallots and garlic. In a pan heat oil and saute the crushed garlic and shallots along with curry leaves. I love the aroma especially when it's done with coconut oil. Shallots and garlic crushed is a common ingredient in many dishes in Kerala especially while cooking non vegetarian cuisines. I find the use of shallots very different from onions and especially for some dishes where I don't compromise over shallots.
When the shallots and garlic turns golden brown add the turmeric, crushed chilli, chilli and gram masala powders. Saute for 5 minutes and add the mussels. Fry them till they turn crispy. Add salt and cook well. This happens to be the only sea food recipe I use garam masala for and it tastes awesome.
My dad always said the toddy shops in Kerala served the best mussel fry and I don't disagree though I never could understand what magic they created in their dingy kitchens. But I guarantee this recipe would not disappoint you either. So go ahead and try something new with sea food.