Kakka irachi / Mussels Masala dry fry

Ingredients needed for Kakka irachi masala dry fry
1/2 kilo Kakka irachi cleaned and deshelled
1/2 tbsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tbsp ginger garlic paste
crushed pepper to taste
salt to taste
2 tbsps oil 
few curry leaves
3 red chillies broken in to bits 

How to prepare Kakka irachi / Mussels Masala dry fry?
In a fry pan add curry leaves  and the deshelled kakka meat. Mix well.
After a minute add chilli pwder, turmeric powder, coriander powder and mix well till the raw smell goes.
Add ginger garlic paste to the pan and sprinkle a little water so that the paste does not get burnt. stir for a minute.
If you feel it is getting very dry add a little water. Cover and cook for about 3-5 minutes.
Now open the pan and mix well.
Sprinkle the oil little by little as needed over the cooking fish, mix well.
Keep the pan covered while for there is a chance of oil and fish spluttering on you.
Now and then open the lid, mix well till the meat is all fried up and there is no moisture left.
Mix in broken red chillies and curry leaves. Cover and cook for a minute or two more.
Serve as a side dish with curd rice / phulkas.

Points to note
Since it is a dry recipe, the end product should be very crispy and dry.
You should not add more water to cook the fish, as the fish itself gives out a little water. Sometimes that will be enough to cook the kakka irachi.
If you add more water the dish will become either mushy or watery.