Kallumekkaya Masala

Kallummekkaya masala is more famous in Kozhikode and we used to buy it from small restaurants there...What shall I tell???? It was a superb side dish for stress during the great exam days. Also there is another rich snack called ''kallumekkaya nirachathu'' ie kallummekkaya filled with rice flour... Obviously for me it is as tasty as beef masala fry and I tried my best to reproduce here a lighter version of kallummekkaya masala  which takes only 10-15 minutes for cooking...

Ingredients

1. Kallummekkaya/ Mussels- One n a half cup (cleaned and half cooked with little bit of turmeric and Salt)

2. Onion (thinly sliced)- 1

3. Green Chilly- 3 Nos.

4. Ginger garlic paste- 1 Tbsp

5. Tomato Sliced- 1/2 no

6. Chilly powder- 1/4 tsp

7. Coriander powder- 1/2 Tbsp

8. Turmeric Powder- 1/2 Tbsp

9. Garam Masala- 1/2 Tbsp

10. Salt to taste

11. Mustard Seeds- 1 tsp

12. Oil - 1tsp

Method

Splutter mustard seed with little curry leaves and then put sliced onion.Saute till it becomes light brown and then add ingredients 3 & 4. Again saute for 5- 7 minutes and add ingredients 6-9. Saute a little by adding  tomatoes till oil separates.Then boil it for 2 minutes with half cup of water and add mussels. As mussel is already half cooked it will take only 10 -15 minutes.Add salt. Stir and continue to simmer about 10 minutes or until the masala is dry, but do not allow it to burn. Garnish it with some curry leaves.

Fish Curry

Mashed Tapioca and fishcurry - Heavenly made match....

Ingredients

1. Fish- 250gm
2. Shallots- 2 or 3 Nos
3. Garlic- 2 pods
4. Ginger- 1 inch
5. Fenugreek powder- 1/2 tsp
6. Chilly powder- 2 Tbsp
7. Turmeric Powder- 3/4 Tbsp
8. Cocuum- 1 Piece
9. Salt- As required
10. Mustard seeds- 1/4 tsp
11. Curry Leaves

Method

Wash fish properly and keep aside to drain water. In a pan add 2 Tbsp of oil and splutter mustard seeds. Then add fenugreek powder, saute a little after that add sliced shallots and curry leaves. When the shallots become soft add chopped ginger- garlic and cook till its raw smell goes away. Then make a thickened paste of chilly powder and turmeric powder with water and add the paste into the pan. Then saute it for 3-4 minutes till the water gets dried up and the mix colour changed to red colour to somewhat dark red colour.Add 2 cups of water, required salt and cocum into the mix and let it boil. Then put the cleaned fish pieces and cook it well closed. When the gravy thickens season it with few more curry leaves.