Kallumakkai Curry

Ingredients

• - 400g mussel curry
• - 2 tbsp coconut oil
• - 1 fresh coconut (milk extracted)
• - 2 shallots
• - 2 green chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

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. 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. Remove half-shell: Remove the top shell of each mussel keeping the meat in the bottom shell.
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. Add tomatoes: Add 2 chopped tomatoes. Cook 6 minutes until soft.
6. Add coconut paste: Blend half cup grated coconut to a smooth paste. Add to the masala and fry 5 minutes.
7. Add mussels: Add the half-shell mussels to the masala. Spoon masala over each mussel.
8. Add water: Add half cup water and salt. Cover and cook on low heat 5-6 minutes.
9. Check: Mussels should be cooked through and coated in masala.
10. Serve: Adjust salt. Kallumakkai curry is a delicacy in coastal Kerala. Serve with steamed rice.