Kakka Roast Recipe
Traditional and spicy, is a combination of Mussels, chopped shallots, pepper corn and curry leaves flavoured with ginger, curry leaves, seasoned with crushed black pepper and fennel powder.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mussels & primary aromatics
Spice & seasoning mix
Oils & acids
Garnish & finishing
Method
Mussels & primary aromatics
Clean and prepare mussels
Rinse the mussels under cold water, scrub the shells to remove any debris and debeard them (remove the fibrous beard). Discard any mussels that are cracked or do not close when tapped. Set aside in a colander to drain for 10 minutes.
Prep aromatics
Thinly slice the shallots, julienne the ginger, slit the green chilies, and pick the curry leaves from stems. Keep everything ready so cooking proceeds quickly.
Spice & seasoning mix
In a small bowl, combine crushed black pepper, fennel powder, lightly crushed peppercorns, turmeric, red chili powder and salt. Mix thoroughly so the blend is uniform. Taste a tiny pinch (optional) to check balance—adjust salt or chili if needed.
Assembly & cooking
Heat oil and temper
Heat a heavy-bottomed skillet or kadai over medium-high heat. Add the coconut oil. When hot, add half of the curry leaves and let them sizzle for a few seconds (beware of splatter).
Sauté shallots and ginger
Add the sliced shallots and sauté for 4–6 minutes until they soften and begin to turn golden at the edges. Add the julienned ginger and slit green chilies and continue to stir-fry for 1–2 minutes until fragrant.
Add spice mix
Lower the heat to medium. Sprinkle the prepared spice and seasoning mix over the shallot-ginger mixture. Stir continuously for 30–45 seconds to toast the spices lightly and release their aroma, taking care not to burn them.
Add mussels
Increase heat to medium-high. Add the drained mussels to the pan and toss well to coat with the spiced shallot mixture. Sprinkle the lime juice over the mussels and close the lid for 3–4 minutes, shaking the pan once or twice, until the mussel shells have opened. Discard any mussels that remain closed.
Finish and reduce
Remove the lid and cook for another 1–2 minutes on high heat to evaporate excess liquid and to let the mussels absorb the spices. Toss in the remaining fresh curry leaves and give everything one final stir so the leaves wilt slightly and infuse aroma.
Garnish & serve
Transfer the Kakka Roast to a serving dish. Sprinkle chopped coriander and, if using, the crisp fried curry leaves on top. Serve hot with steamed rice, appam, or bread. Leftovers can be refrigerated for up to 24 hours but are best eaten fresh.