Kallumakkaya

Pan-Seared Mussels, Watermelon Radish, Baby Carrots, Fried Onions, Fried Curry Leaves

Chef Margaret Pak of Thattu | Chicago

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Adapted by StarChefs | july 2024

INGREDIENTS

Mussels:
Yield: 28 servings
10 pounds picked mussels
5 tablespoons Kashmiri chile powder
5 tablespoons ground cayenne
10 tablespoons kosher salt
5 tablespoons ground turmeric
¾ cup lime juice

Fried Onions:
Yield: 28 servings
Oil for frying
4 quarts julienned red onion
Kosher salt

Fried Curry Leaves:
Yield: 28 servings
Oil for frying
20 sprigs curry leaf, leaves picked
Kosher salt

Carrot-Radish Salad:
Yield: 28 servings
2 cups sliced watermelon radish
2 cups sliced baby carrot
2 teaspoons Aleppo chile flakes
Kosher salt
2 tablespoons lime juice

To Assemble and Serve:
Yield: 1 serving
Oil for frying
Lime juice
Banana leaf
Lime wedge

METHOD

For the Mussels:
In a mixing bowl, toss to combine all ingredients. Let sit 30 minutes at room temperature. 

For the Fried Onions:
In a fryer, heat oil to 350°F. Fry onions until golden brown. Transfer to a paper towel-lined plate and let drain. Season with salt and let cool.

For the Fried Curry Leaves:
In a fryer, heat oil to 350°F. Fry curry leaves 10 seconds, or until crispy. Transfer to a paper towel-lined plate and let drain. Season with salt and let cool.

For the Carrot-Radish Salad:
In a mixing bowl, toss to coat vegetables with chile, salt, and lime juice. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
In a heavy-bottomed pot over high flame, heat oil. Add 5 ounces Mussels and fry 3 minutes. Add a pinch Fried Onions and a splash of lime juice. Flip Mussels over and fry additional 3 minutes. Once Mussels are cooked through, transfer to a paper towel-lined plate. Let drain. Place banana leaf in a serving bowl. Spoon Mussel-Fried Onion mixture into bowl. Top with a pinch Fried Curry Leaves. Place desired amount Carrot-Radish Salad next to Mussels. Serve with a lime wedge.

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