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Sunday, 22 December 2013

Mussels and Potato curry - കല്ലുമ്മക്കായ ഉരുളക്കിഴങ്ങ് കറി

Here is the next recipe from my mother-in-law’s kitchen. It is said to be mouth-wateringly delicious by Aysha. As I didn't get a chance to have this dish, I don’t have any idea. However, you can have a try and see the results. I know getting mussels is gonna be one of the toughest tasks in places other than Kerala. Whoever gets a chance to buy this yummy seafood with shells, don’t miss it. Lots of other recipes with mussels (കല്ലുമ്മക്കായ) are on its way. So have a look at the recipe and do try without fail, okay?


Mussels – Whole - 25-30 no. s
Potato – 2 medium sized – peeled and cut into medium sizes
Ginger –finger sized piece – peeled and mashed
Onion – ½ - chopped
Green chillies – 2 no. s – sliced
Tomato – 1 big – chopped
Red chilli powder – 1 Tb sp
Roasted coriander powder – 3 Tb sp
Coconut grated – 1 ½ cups
Shallots – 4 no. s
Turmeric powder – ½ tsp
Water – as needed
Salt – as needed
Oil – as needed
Fenugreek seeds – 8-10 seeds
Curry leaves – 1 sprig

How to:

1.       Clean the exterior of the whole mussel shells and keep it in a big aluminum vessel and heat it for 5-7 minutes in full flame. Turn upside down once or twice in between. Water will come out of the shells and it’ll slowly open. Switch off the flame and keep it aside for cooling down.

2.       Now take the cooled down and boiled mussels. Take off the shells and separate the flush. Don’t wash the flushy part, but remove messy parts like hair or so. Keep the water came from the shells separate after sieving out any solid parts.

3.       In a small bowl, put chopped onion, green chillies, cut potatoes, mashed ginger and the water which came out of mussels shell. Close the bowl and keep it aside for some time.

4.       Cook the above mixture (step 3) in a pressure cooker until potatoes are cooked properly. Switch off the flame and open the cooker.  Add the mussels flush, chilli powder, chopped tomatoes, coriander powder, salt (use lesser salt than usual as mussels itself will have some salty taste) and boil for 2-3 minutes in medium flame.

5.       Meanwhile grind the grated coconut, turmeric powder and 2 shallots in a mixer with ½ cup of water. Once the above mixture has been boiled, pour this coconut mixture to it and cook for 3 minutes in low flame. Switch off the stove and keep the curry aside.

6.       In a non-stick pan, pour oil. On heating add fenugreek seeds. Once it has completed sputtering, add remaining chopped shallots and sauté for a while it turns brown. Now add the curry leaves and pour this to the curry which has been kept ready.

This curry goes well with Kerala boiled rice with some spicy side dish like Mango side-dish Calicut style - കോഴിക്കോടൻ കടു മാങ്ങ 


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