Kallummakka Curry
This homestyle mixed curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.
Ingredientsfor 3 servings
- 500 g Mussels Kallummakka
- 5 nos Onions
- 1 nos Tomato
- 1 nos Green chilly
- 1" piece Ginger
- 1/8 tsp Turmeric powder
- 1 tbsp Red chilly powder
- 2 tsp Coriander powder — roasted
- 1/2 tsp Garam Masala
- 3 Curry leaves
- 1 tsp Oil
- Salt, to taste
Preparation
Step 1
Set a pan over medium heat and pour in the oil.
Step 2
Fry onions till golden brown.
Step 3
Add tomato, ginger, green chillies and curry leaves. Fry till oil separates.
Step 4
Add chilly powder, coriander powder and turmeric powder. Fry for 2 minutes.
Step 5
Add the mussels and garam masala.
Step 6
Add salt and water and cook till done.
Tip
Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.
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