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Ingredients
|
Quantity |
|
Mussels
|
16 |
| Parboiled Rice |
250 g |
| Small Onions |
75 g |
| Curry Leaves |
2 sprigs |
| Grated Fresh Coconut |
75 g |
| Saunf |
1 tsp |
| Salt |
to taste |
| Oil |
to fry |
| For Marinade |
|
| Red Chilli powder |
1 tbsp |
| Turmeric |
1 pinch |
| Ginger Garlic paste |
1 tsp |
| Lime juice |
1 tsp |
| Salt |
to taste |
| Method of preparation |
| 1. |
Scrub and wash the mussels clean. |
| 2. |
Wash and soak the rice in hot water for 20 mts. Drain and grind with the rest of the ingredients except the mussels and oil. |
| 3. |
Blanch mussels for 30 sec in acidulated, salted hot water. Set aside to drain. |
| 4. |
Stuff the paste in the mussels and steam for 7-8 mts. |
| 5. |
Remove stuffing along with the flesh, steep in the marinade and shallow fry till crisp. |
| 6. |
Place back in the shell and serve hot with the tamarind relish. |
| 7. |
Serve with Tamarind Relish. |
Cook tamarind pulp, jaggery, crisp fried chopped ginger, salt and chilli powder together for 15 mts. Add 2 tsp of hot oil and gently stir in. Strain and use.
Courtesy : Fortune Hotel, Kozhikode
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