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Karnatakan Mussels
Indian
Main
30 mins
Seafood
Easy
Serves
4

On a food trip to Mumbai I discovered a seafood restaurant called Jai Hind (Lunch Home) where I tasted some of the best seafood I've had in the city to date. The restaurant showcased regional cooking from places like Karnataka on the west coast of India. I ate a clam dish there, and loved it so much I identified all the ingredients and recreated it with mussels as soon as I got home.

Recipe courtesy of
Ingredients
  • 1kg (2 lb 3 oz) fresh mussels, scrubbed and debearded
  • 6 tbsp dry white wine
  • a handful of fresh coriander (cilantro), chopped
  • a generous squeeze of lime juice, to drizzle

For The Masala

  • 2 tbsp coconut oil
  • 1 tbsp black mustard seeds
  • a large handful of fresh curry leaves
  • 2 onions, finely diced
  • 1 tbsp ground turmeric
  • 1 tbsp Kashmiri red chilli powder
  • 200g (7 oz) fresh or frozen grated coconut
  • 2 thumb-size pieces of root ginger, grated
  • 3 green chillis, finely chopped
  • sea salt, to taste
Method
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Method
  1. First make the masala. Heat the coconut oil in a frying pan (skillet) until hot, then add the mustard seeds and heat for 30 seconds or so until they start to splutter. Add the curry leaves, reduce the heat to low and add the diced onions. Continue to cook for 10 minutes, stirring occassionally, until the onions are translucent but without any colour
  2. Add the turmeric, chilli powder, coconut, ginger and green chillis and season to taste with salt. Cook, stirring, for a couple minutes until fragrant. Continue to simmer on a low heat while you prepare the mussels
  3. Wash the mussels thoroughly and discard any that remain open when you tap them. Heat up a large heavy-based saucepan and add the wine. Let it simmer for a few minutes before adding the mussels. Cover tightly with a lid, and cook for about 4 minutes until the mussels have opened. Discard any that remain closed. Stir in the masala making sure the mussels are fully coated in all the spices
  4. To serve, spoon the mussels into 4 bowls and garnish with fresh coriander and lime juice to finish. Serve straight away

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