Mussels fry -Kakka erachi varuthathu- Kerala style recipe2012-11-28
Mussel is the common name used for members of several families of clams or bivalvia mollusca, from saltwater and freshwater habitats. Cultured mussels are grown in mesh stockings that are suspended from longlines (ropes) in the water. Because they never touch the ocean bottom and the ideal conditions promote rapid growth, cultured mussels taste sweeter, are more tender, are plumper, are free of grit and have a higher meat yield than their wild counterpart.
Mussels are very nutritious as they are particularly rich in protein and minerals while being low in fat and cholestrol. 3.5 oz (100 g) of mussel meats contain 95 calories, 14.4 g protein, 2.2 g fat, 88 mg. calcium, 3.4 mg. iron and 289 mg sodium.
Mussels are very easy to identify. They are a bi-valve shellfish that measures from two to three inches in length. The shell is primarily a blackish colour with bluish highlights and has an elongated triangular shape. Mussels are traditionally marketed fresh in the shell. The shells are usually closed tightly but they may open slightly when left undisturbed.
When purchasing mussels, check any open shells by tapping them. If the shells do not close when tapped, they should be discarded. It is relatively easy to distinguish between wild and cultured mussels. Mussels are traditionally prepared by steaming over medium heat for 5-7 minutes or until the shells open. Because mussels contain liquid, which comes out during the steaming process.
Mussels fry (Kakka erachi fry) is a tasty non vegetarian dish common in southern Kerala and it goes well with rice or chapathi. This spicy dish is very easy to prepare but the cleaning process is bit time consuming. If you buy mussel at home you should select a medium sized one and you have to remove the intestine by squeezing it with your hand. You can wash it with salt water or water with vinagiri to reduce its stingy smell.
- Kakka Irachi - 250 gm
- Garlic - 8 nos (chopped)
- Ginger - 2 inch (chopped)
- Green chillies - 5 (chopped)
- Pepper powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Coriander powder - 1/4 tsp
- Red Chilly powder - 1 tsp
- Garam Masala - 1/2 tsp
- Curry leaves - 2-3 sprigs
- Coconut oil - 5 tsp
- Water - 1 cup
- salt to taste
Clean and wash the kakka irachi or mussels.
Heat a pressure cooker add kakka irachi, salt, water and turmeric powder and cook for 8 minutes.
Heat a pan add coconut oil add chopped ginger, garlic, curry leaves and green chillies. Saute for 4 minutes and then add red chilly powder, coriander powder, pepper powder and garam masala .
Saute for a minute and add the cooked kakka irachi. Stir fry until they turn brown and crispy.
The delicious kakka irachi fry is ready to be served with rice or chapathi..
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