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1
kg
3
tablespoons
2
4
cloves
3
teaspoons
3
1/2 teaspoon
3
teaspoons
1/2 teaspoon
1
cup
1
tablespoon
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Fresh mussels
Ghee or oil
Large onions, finely chopped
Garlic, finely chopped
Finely chopped fresh ginger
Fresh red chilies, seeded and chopped
Ground turmeric
Ground coriander
Salt
Water
Chopped fresh coriander leaves
Pinch of chili powder, optional
Lemon juice to taste
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Method :
-
Shrub mussels
well and beard them.
-
Heat the ghee
in a large deep saucepan and fry onions, garlic and ginger on medium
heat until the onions are soft and golden.
-
Add chilies,
turmeric, coriander and chili powder and stir for 3 minutes.
-
Add salt and
water, bring to the boil and simmer, covered, for 5 minutes.
-
Add the
mussels, cover and steam for 10-15 minutes or until the shells have
opened.
-
Remove from
heat, sprinkle in the coriander, taste and add more salt if necessary.
-
Add lemon
juice to taste.
-
Spoon the
gravy over and into the mussel shells and serve immediately with white
rice.
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