One of the first Indian cookbooks i brought was Madhur Jaffrey’s ” Indian Cookery”, published in 1982 to accompany her TV series of the same name . The paperback cost £4.25 which retrospectively seems quite pricey, but as i spent much of the next few years cooking from it regularly it was no doubt worth it. So a few recipes to follow from my old , stained and well thumbed copy.
These mussels can be served with rice, chips or on their own.
Ingredients
- 1 kg fresh mussels
- 2.5 cm cube fresh ginger peeled and coarsely chopped
- 8 plump cloves garlic peeled
- 350 ml water
- 4 tbsps sunflower oil
- 200 g onions peeled and chopped
- 2 fresh hot green chillies deseeded and sliced into fine rounds
- 1/2 tsp ground turmeric
- 2 tsps ground cumin seeds
- half fresh coconut finely grated
- 1/2 tsp salt
Servings:
Instructions
- Wash and scrub the mussels well, removing the beards and discarding any shells that dont close when lightly tapped.
- Put the ginger and garlic into a food processor and add 110 ml water. Blend until fairly smooth.
- Heat the oil in a large saucepan over a medium heat. When hot add the onions and saute until they turn translucent.
- Add the paste from the blender together with the green chillies, turmeric and cumin. Stir and fry for a minute,
- Add the coconut, salt and 225 ml water. Bring to a boil , add the mussels and mix well. Cover tightly, lower heat slightly and steam for about 4 minutes until they have opened up.
- Serve immediately as preferred.
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