Mussel Fry
Pan-fried until the edges go dark and crispy, this mixed fry is the kind of dish you eat standing in the kitchen before it ever reaches the table. Dry-roasted with spices and finished with a fistful of curry leaves.
Ingredientsfor 2 servings
- 1 Lb Mussel
- 1 nos Onion big
- 5 tsp Coconut — grated
- 2 tsp Coriander powder
- Red chilly powder, to taste
- 1 tsp Garam masala powder
- Salt, to taste
- Curry leaves
- Oil
Preparation
Step 1
If you get mussels with shells in your place, boil water and drop the shells in them.
Step 2
Chuck the meat out of it with a spoon or knife after a few minutes.
Step 3
You can chop the meat into bits.
Step 4
Warm the oil in a pan or a kadai.
Step 5
Add curry leaves and onion and sauté.
Step 6
Add all the powders and cook for a few more minutes.
Step 7
Add mussel meat.
Step 8
Add salt.
Step 9
Fry for a few minutes and add coconut.
Step 10
Keep frying on low heat until done.
Tip
Patience at the dry-roasting stage is everything. The longer you let the moisture evaporate, the more concentrated the flavour becomes.
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