Kallumakaya Porichathu (Spiced Mussels)

Ingredients

• Mussels - 15 whole
• Kashmiri red chili powder - 1 1/2 tbsp
• Turmeric powder - 2 tsp
• Pepper powder - 2 tsp
• Fennel seeds - 1/4 tsp
• Curry leaves
• Salt
• Oil

Instructions

1. 1Soak the mussels in cold water for 20 minutes to help release any sand, then lift them out with a slotted spoon and discard any shells that are cracked or broken.
2. 2Place the mussels in a large saucepan with enough water to cover, bring to a boil, reduce to a medium flame and boil for 3-4 minutes, until the shells have opened; discard any that remain closed.
3. 3Drain the water, remove the shells and scoop the flesh into a bowl, taking care to keep the pieces intact.
4. 4Remove the byssal threads (the 'hairy' bits) from each piece by pressing the meat in the center with your fingers, and rinse away any dark grit you find so the mussels are clean and pleasant to eat.
5. 5In a blender or mortar, grind the Kashmiri red chili powder, turmeric powder, pepper powder and fennel seeds with a little water to a smooth, fine paste.
6. 6Toss the cleaned mussel meat with the spice paste until evenly coated, then set the bowl aside and let it marinate for 30 minutes so the flavors penetrate.
7. 7Heat oil in a shallow frying pan over medium heat, add the marinated mussels and fry until they are brown in color and crisp at the edges, turning gently so they cook through evenly.
8. 8Using the same oil, fry the curry leaves briefly until they are crisp, then drain them on paper and use them as a garnish over the fried mussels for a bright, crunchy finish.
9. 9Serve the spiced mussels with steamed rice and your favorite curry for a classic meal.