Kallumakaya/ Mussel Peralan

Aswin's mummy and grandmother are here to visit us... and that's why the absence from blogger.
Suddenly, the once empty fridge and shelves are now full of home made masalas and a lot of eatables from India and what not... So glad they are here.
We celebrated their arrival by purchasing a lot of fish and Mussels or Kallumakaya as we call it in Kerala... I was so happy to find it here. What more can you ask for a perfect sunday where ammamma (Aswin's maternal grandmother) made her special Kallumakaya Peralan and also taught me the same. 

Today's guest recipe is by dearest Bhamini ammamma presenting her "ace of spades".
Ssssllllluuurrppp!!! is all I can say about it... So I'll now let this recipe do all the talking.
You'll definitely know once you try this!!!

PREP TIME	COOK TIME	TOTAL TIME
20 mins	30 - 45  mins	50 - 65mins

Serves:- 4-5
INGREDIENTS:-
For Marination:

• Kallumakaya/ Mussels - 750 gms Properly cleaned
• Ginger garlic paste - 1 tbsp
• Coriander powder - 3 tbsp
• Red Chilli Powder - 2 tbsp
• Turmeric Powder - 1/2 tbsp
• Salt - to taste
• Pepper - 1 tsp

For Peralan:

• Marinated Kallumakaya/ Mussels
• Onion - 1 medium
• Tomato - 1 big, 2 if small
• Green Chilli - 4
• Curry Leaves - a few
• Red Chilli powder - 1/2 tbsp (add or reduce according to your preference)
• Turmeric Powder - 1/2 tsp
• Fish Masala - 1 tbsp
• Salt - to taste
• Coconut oil - 4 tbsp

P.S: 1) You can use chicken masala instead of fish masala
       2) Coconut oil can be replaced with vegetable oil, though coconut oil will give a better flavour.
       3) Using Shallots or sambhar onion (small onions) can be used instead of normal onion, gives a much better taste.
METHOD:-

• First clean the Kallumakaya/ Mussels properly. Place it in a bowl and add Ginger garlic paste, redchilli powder, salt, turmeric powder, Pepper and marinate it nicely and keep it aside for 15 mins.
  
• After that take a kadai or deep pan and add some coconut oil , you can also use vegetable oil and let it heat.
• Then add the onions and saute till it becomes transparent.
  
• After that add green chilles and curry leaves, saute it for a minute.
• Then add turmeric powder, red chilli powder, salt and fish masala. Saute this till the onion turn slightly brown.
  
• Now add the tomatoes and saute till it turns soft.
  
• Once that is done add the marinated kallumakaya/ Mussels and mix it well.
  
• Then add some water enough for it to cook.
• The gravy has to be thick so make sure its not too watery.
• Cover the pan or kadai with a lid and cook it.
• Take it off the gas when it reaches semi liquid stage or once the kallumakaya/mussels have become tender and have retained the masalas well.
• Garnish with curry leaves.