Mussel Masala with Coconut, Ginger and Green Chillies
This dish is based on a clam masala from the Keralan Backwaters of southern India, but I’ve used mussels instead as they’re easier to get hold of.
- 1.5kg mussels, cleaned
- 30ml coconut oil
- 1 tsp black mustard seeds
- 50g fresh or frozen coconut, grated or blitzed in a food processor
- 1 small onion, finely chopped
- 6cm fresh ginger, finely grated
- 4 garlic cloves, finely crushed
- 2 green chillies, seeds removed, thinly sliced
- 1 handful of fresh curry leaves
- 1 tsp fennel seeds
- 1 tsp ground black pepper
- 1 tsp Garam Masala
- 1/2 tsp Kashmiri chilli powder
- 1/2 tsp turmeric powder
- 1 tsp salt
See Rick's brilliant video tutorial on how to clean and prepare mussels for cooking:
Put a splash of water into a large saucepan, add the mussels, cover with a lid and cook over a high heat, shaking the pan every now and again until all the mussels have opened and are cooked: 3–4 minutes.
Heat the coconut oil in a large sturdy pan over a medium heat. Add the mustard seeds and fry for 30 seconds until they start to pop, then stir in the coconut and fry for 1 minute.
Add the onion, ginger, garlic, green chillies and curry leaves and fry for a further 5 minutes.
Add the mussels and their liquor to the pan, followed by the fennel seeds, black pepper, garam masala, chilli powder, turmeric and salt. Cook for a further 1–2 minutes, then serve.