Ingredients
For cleaning the mussels
- 600 g fresh mussels (with shells) or 250–300 g cleaned mussel meat
- ½ tsp turmeric powder
- ½ tsp salt
- Water, as needed
For the spice paste (mulagu arachadu)
- 1 cup grated coconut (fresh or frozen)
- 1 ½–2 tbsp Kashmiri chilli powder (for colour, adjust to taste)
- ½ tsp regular hot chilli powder (optional, for extra heat)
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp black pepper powder
- 6 small onions / shallots (cheriya ulli), sliced
- 4 garlic cloves
- ½ inch ginger
- 1 small piece kudam puli (fish tamarind) or 1–2 tsp tamarind paste
- ½–¾ cup water (to grind)
For the curry
- 3 tbsp coconut oil
- ½ tsp mustard seeds
- 1 sprig curry leaves
- 1 medium onion, thinly sliced
- 3 green chillies, slit
- 1 medium tomato, chopped
- Salt to taste
- ½–1 cup water (adjust gravy thickness)
For final flavour (optional but tasty)
- ½ tsp roasted fenugreek powder or ¼ tsp normal fenugreek powder
- Few extra curry leaves
- 1 tsp coconut oil (to drizzle at the end)
Directions
Mussel Curry, known locally in Kerala as Kallumakkaya Mulagu Arachadu, is a classic coastal dish that beautifully showcases the flavors of the region. Fresh mussels are cooked in a rich and aromatic roasted coconut paste, infused with spices like black pepper, coriander, and Kashmiri chilli, and balanced with the tang of tamarind. The curry is traditionally finished with curry leaves and a drizzle of coconut oil, giving it an authentic Kerala aroma.
This dish is high in protein, iron, vitamin B12, and omega-3 fatty acids from the mussels, while the coconut adds healthy fats and a creamy texture. It pairs perfectly with steamed rice, Kerala parotta, or even idiyappam. Ideal for family dinners, festive occasions, or when you want a taste of authentic Kerala coastal cuisine, this curry is both comforting and flavorful.
Health Benefits
High in Protein: Mussels provide high-quality protein, essential for muscle repair and overall body function.
Rich in Omega-3s: Supports heart health, reduces inflammation, and improves brain function.
Iron & Vitamin B12: Helps in preventing anemia and supports healthy nerve function.
Healthy Fats: Coconut provides medium-chain triglycerides (MCTs) that are easier to digest and provide quick energy.
Minerals & Antioxidants: Mussels are rich in zinc, selenium, and other essential minerals, while spices like turmeric, black pepper, and coriander provide antioxidant benefits.
| Nutrient | Amount per Serving (1 of 4) |
|---|---|
| Calories | ~320 kcal |
| Protein | ~18 g |
| Fat | ~22 g |
| Carbohydrates | ~10 g |
| Fiber | ~3 g |
| Iron | High |
| Vitamin B12 | High |
| Omega-3 Fatty Acids | High |
| Healthy Fats (Coconut) | Moderate |
Cautions
Allergies: People allergic to shellfish should avoid this dish.
High Sodium: Depending on added salt and tamarind, the dish can be high in sodium—caution for those with hypertension.
Cholesterol: Mussels contain cholesterol, so moderation is advised for individuals managing cholesterol levels.
Spice Level: The curry can be spicy; reduce chili powders if sensitive to heat or digestive issues.
Freshness: Use only fresh mussels; consuming spoiled seafood can cause food poisoning.
Cooking Notes
Spice level: Medium–high; adjust chilli powders to taste.
Tamarind: Kudam puli gives authentic coastal Kerala flavour. If not available, regular tamarind works.
Oil: Coconut oil is important for traditional taste; avoid replacing with other oils if possible.
Texture: Mussels cook fast—don’t overcook after adding to curry, or they can turn rubbery.
Disclaimer: Nutritions, Approx. per serving (1 of 4). Includes healthy fats from coconut, high-quality protein, iron, vitamin B12, and omega-3s from mussels. These values are approximate and will vary based on the exact ingredients and quantities you use. This recipe is for general information only and is not a substitute for professional medical or dietary advice. If you have any medical conditions, allergies, or special dietary needs, please consult your doctor or a registered dietitian before making or consuming this dish.
Steps
1 Done | Clean and prep the musselsIf using mussels in shell, scrub the shells well, remove the beard, and rinse 3–4 times. Add mussels to a pan with: • ½ tsp turmeric • ½ tsp salt • A splash of water Cover and cook on medium heat for 3–5 minutes until the shells open. Remove from heat, cool slightly, and take out the mussel meat. Discard any closed shells. Rinse the mussel meat once, drain, and keep aside. (If using pre-cleaned mussel meat, just rinse in water with a pinch of turmeric and salt, then drain.) |
2 Done | Make the mulagu arachadu (spice coconut paste)In a pan, heat 1 tbsp coconut oil. Lightly sauté: • Sliced shallots • Ginger • Garlic until they turn soft and fragrant. Switch off the flame and add: • Grated coconut • Kashmiri chilli powder • Hot chilli powder (if using) • Coriander powder • Turmeric powder • Pepper powder Stir in the residual heat of the pan to lightly coat and warm the spices (don’t burn). Cool the mixture slightly, then transfer to a mixer. Add: • Kudam puli (or tamarind) • ½–¾ cup water Grind to a smooth, thick paste. Keep aside. |
3 Done | Make the curry baseHeat 2 tbsp coconut oil in a heavy-bottom pan or clay pot (manchatti). Splutter mustard seeds. Add: • Curry leaves • Sliced onion • Green chillies Sauté until the onions turn soft and slightly golden. Add chopped tomato and a little salt. Cook till the tomato becomes soft and mushy. |
4 Done | Add the spice paste & musselsAdd the ground mulagu arachadu paste to the pan. Rinse the mixer jar with a little water (from the ½–1 cup mentioned) and add to the pan. Cook the paste on low–medium heat for 5–7 minutes, stirring often, until: • Raw smell of spices goes • Oil starts appearing on top/sides Add the cleaned mussel meat and gently mix. Add more water to reach your desired consistency (semi-thick curry is ideal). Check salt and adjust. |
5 Done | Simmer and finishLet the curry simmer on low heat for another 5–7 minutes so the mussels absorb the flavours. Sprinkle fenugreek powder (if using) and mix gently. Switch off the flame and add: • Few fresh curry leaves • 1 tsp coconut oil drizzled on top (for authentic Kerala aroma) Cover and let it rest for 5–10 minutes before serving. |
6 Done | Serving SuggestionsTastes amazing with: • Kerala parotta • Matta rice • White steamed rice • Idiyappam or appam You can keep the curry slightly thicker if serving with parotta, or a bit thinner for rice. |
