- Submitted by Beryl
(Kallumakkaya Fry, Chippi Mean Varuval)
Mussel roast is a popular dish in coastal districts of Kerala and Tamilnadu. It is known as Kallumakkaya in Malyalam and Chippi Meen in Tamil. Kids will definitely enjoy this as this looks different from normal seafoods. It has a meaty texture. The only time consuming part is the removal of the shell, for which you could involve your entire family. My kids enjoyed helping me in removing the shell of the mussels. Sometimes you might find pre-cleaned ones in the frozen section of supermarkets.
Another similar seafood variety used are the clams. These are smaller in size and is known as kakka in Malayalam. If you get your hands on clams, try making the same fry with that too.
Once you finish cleaning the mussels, discard the waste as soon as possible. It has a strong odour and everyone may not like the way it smells. So it is advisable to discard the shells into the trash bin immediately by wrapping it tightly with one or two polythene bags. In villages, the shells are dumped in some bakyard place far away from home. Let's see how to make this mussel roast.
Recipe For Mussels Roast
Preparation Time : 20 minutes
Cooking Time : 30 minutes
Serves : 5-6
- Mussel -2 kg
- Onion - 2 big
- Shallots - 10 mumbers
- Ginger Garlic Paste - 1.5 tsp
- Cooking Oil - 4 tsp
- Mustard Seeds - 1 tsp
- Cumin Seeds - 1 tsp
- Curry Leaves - 10 numbers
- Tomato - 1
- Coriander powder - 1/2 teaspoon
- Red Chili Powder- 1 tsp
- Green chilies - 2
- Black Pepper Powder - 2-3 tsp
- Garam masala - 1 tsp
- Turmeric powder - 3/4 tsp
- Coriander leaves- 1 handful
- Switch on the stove and keep a wide bottomed vessel. Fill water almost to its half.
- Wash the mussels purchased from the shop under running water from tap and drain the water.
- Transfer the mussels into the vessel on the stove. Put a small amount of salt and turmeric powder (optional) into the water and allow it to boil.
- When the water boils, the mussel shells will start to open. Switch off the stove and allow it to cool.
- Remove the shells of mussels and clean them.
- Switch on the stove and keep another pan. Pour some cooking oil and when the oil gets heated add curry leaves, mustard seeds and cumin seeds.
- When the mustard seeds start to splutter, add the shallots, onion and green chilies.
- When they become transparent add ginger garlic paste and stir till the raw smell of garlic - ginger goes away.
- Add tomato into it. Now add the spices - red chili powder, coriander powder, garam masala, salt, turmeric powder and black pepper powder one by one and stir.
- Add the mussels now and allow it to cook well. Do not add too much water. Just add little bit (few tsp) so that it doesn't stick to the pan. Wait till the mussels are cooked properly.
- Check the taste and adjust the seasonings accordingly.
- Garnish with coriander leaves. The mussel roast is ready to serve with rice.
Serving Mussels Roast
- In Kerala and Tamilnadu, mussels roast is served along with white rice and some curry. It can also be served as an appetizer.
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