Mussel(kallumakkaya) roast

Ingredients

Mussels/Kallumakaya- 400gm
Kashmiri chilli powder-1/2tsp
Chilli powder-1/2 tsp
Turmeric powder-1/2 tsp
Coriander Powder-3/4 tsp
Garam masala-1/2 tsp
Pepper cones -5
Fennel seeds-1/2tsp
Coconut Pieces-15
Green Chilli-1(spicy)
Shallots-30 or Big Onion-2 or french shallots -5

Ginger-one small piece
Garlic-3 big cloves
Curry leaves- 2 spring
Coconut Oil-4 tbsp
Water-1/2cup

Mussels

• I bought a 2.72 kilo tray from costco with shells on
• Steamed the mussels in a steamer for 5 minutes
• I took the flesh out and then cleaned them
• Washed the mussels couple of times to get all the sand/dirt out
• After washing the flesh itself was around 400 gram 

Prep work 

1. On a mortar and pestle grind the fennel seeds and pepper cones coarsely
2. Dice shallots/onion and keep it aside
3. Chop garlic and ginger to thin slices
4. In a container,measure the spices and keep aside

Preparation:

1. Heat a thick bottom pan on medium
2. Add coconut oil 1 tsp and fry the coconut pieces and keep it aside
3. Now add 3 tbsp of coconut oil,add the pepper+fennel mixture
4. Now add ginger and garlic and curry leaves fry for 2 minutes
5. Add diced onions and some salt and let the mixture turn brown and translucent
6. Now add all the spices,make sure the heat is on low
7. You can add small amount of water to get the spice mix to be cooked thoroughly
8. Once the oil starts separating,add the coconut bites as well as the mussels and let the mixture dry on medium flame.
9. Add curry leaves at the end.