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 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|
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.