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Ingredients
Serves 2
- 2lb Mussels in shells
- 10 Tomatoes - quartered
- 2 Tablespoons tomato puree
- 1 Cup of Curry Massalla Gravy as above.
- Whole onion finely chopped.
- 2 Teaspoon Curry Powder
- 1 Teaspoon Chilli Powder
- 1 Finely Chopped Cayenne Chilli
- 4 Cloves Crushed Garlic
- 2 inches Root Ginger grated
- 5 Tablespoons Vegetable Oil
- 5 Tablespoons whole coriander leaves
- 1 teaspoon Garam Massalla
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Method
| This dish needs careful timing to boil the mussels and prepare the curry sauce to pour over simultaneously. Wash the mussels, discard any with broken or cracked shells, remove their beards and barnacles and boil in a large pot of water for a few minutes until most of the mussels have opened. Drain the mussels, discard any unopened ones and serve in 2 large bowls. Meanwhile Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 2 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the tomato puree and water and cook on high heat for 5 minutes to reduce the sauce, stirring constantly. Add the garam massala and stir in well. Reduce the heat and add the tomatoes, stir in and cover the pan, cook for 3 minutes without stirring. Pour the sauce over the mussells and sprinkle on the whole coriander leaves, stir half heartedly and serve! |
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© Gavin McArdell 1997-2012. All rights reserved.
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