Manju Malhi's Mussels in Coconut & Curry Leaf Sauce

Serves 4

20-30 mins

Ingredients

• 1kg mussels
• 4 tbsp groundnut oil
• 2 onions, finely chopped
• 3-4 garlic cloves
• 1-2 green chillies, finely chopped
• 1/2 tsp turmeric
• 1 tsp ground coriander
• 1/2 tsp curry powder
• A pinch of chilli powder
• A pinch of sea salt (optional)
• 1x450g can coconut milk
• 1 tsp brown or black mustard seeds
• A few fresh or dry curry leaves
• 1 x 2cm stick cinnamon
• A pinch of turmeric
• A few washed and chopped coriander leaves, for garnish
• 1 tbsp peeled and grated root ginger

Method

Remove the beards, then wash the mussels thoroughly in cold water. Refresh the water and repeat until it is clear. Discard any mussels that are broken or stay open when tapped. After cleaning set them aside.

Heat 3 tbsp of the oil on a medium heat and add the onions. Fry them until lightly browned. Tip in the garlic and continue sautéing for a couple of minutes. Add the green chillies and cook for another minute. Add the turmeric, ground coriander, curry powder, chill powder and salt. If using, and mix well.

Tip in the coconut milk and stir to combine. Add 125ml or half a cup of water. Put the mussels into the pan and turn up the heat to boil. Then simmer for 2-3 minutes.

Meanwhile heat a small frying pan and add the remaining 1 tbsp of oil. To check that the oil is hot enough, add a few mustard seeds. If they start to crackle, add the remainder. Then tip in the cinnamon stick, curry leaves and the pinch of turmeric. Carefully, add the crackling spice mixture to the pan of mussels and combine. Sprinkle over the coriander leaves and the ginger and serve with plain basmati rice.