Indian Curry Mussels With Coconut Milk

kg (2.2lb) Mussels
2 Tbsp Canola oil
1 Red Chili Pepper
1 Tbsp Grated Ginger
4 Cloves Garlic
2 Spring Onions
1 Tsp Brown Mustard Seeds
1 Tsp Cumin Seeds
1/2 Tsp Black Pepper
1/2 Tsp Kashmiri Chili Powder
1 Tsp Ground Turmeric
1/4 Tsp Salt
50ml (3 Tbsp + 1 Tsp) Water
165ml (2/3 Cup) Coconut milk
1 Tsp Garam Masala

Prepare the mussels.

Finely slice the chili and garlic.

Grate the ginger.

Finely chop the spring onions.

Heat a wok over a high heat and when shimmering add in the oil.

Throw in the white parts of the spring onion, garlic, ginger and chili pepper and stir fry for 60 seconds.

Now add in the mustard seeds, fennel seeds, black pepper, chili powder and turmeric.

Stir for 30 seconds and then add the water, stir and then in quickly with the mussels.

Place on the lid and cook until the mussels open, this should take 3-4 minutes.

Now stir in the coconut milk and garam masala and cook for another minute or two.
Serve sprinkled with the green parts of the spring onion.

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