Photo: Billjones94 · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Dinner

Mussels Curry

Traditional 71. Mussels Curry recipe

🧺 Ingredients

• 600g mussels, cleaned
• 200ml thin coconut milk
• 150ml thick coconut milk
• 1 medium onion, sliced
• 3 tbsp ginger-garlic paste
• 2 medium tomatoes, chopped
• 4 green chilies, slit
• 10-12 curry leaves
• 2 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper powder
• 2 tbsp kudampuli water
• 4 tbsp coconut oil
• Salt to taste

👩‍🍳 How to make Mussels Curry

1. Blanch mussels (6 mins, high heat): Bring water to boil with salt. Add cleaned mussels and boil for 5-6 minutes until shells open. Discard any unopened. Remove mussel meat from shells, strain cooking liquid.
2. Brown onions (3 mins, medium-high heat): Heat coconut oil, add sliced onions. Fry for 2-3 minutes until softened.
3. Build spice base (3 mins, medium heat): Add ginger-garlic paste and cook for 1 minute. Add Kashmiri chili powder, coriander powder, turmeric, black pepper powder. Stir for 2 minutes; oil separates.
4. Add tomatoes (3 mins, medium heat): Add chopped tomatoes, cover and cook for 2-3 minutes until broken down.
5. Add kudampuli (1 min, medium heat): Pour kudampuli water and simmer for 1 minute.
6. Add thin coconut milk (1 min, medium heat): Pour thin coconut milk, bring to gentle simmer.
7. Add mussels (6 mins, medium-low heat): Add mussel meat to curry. Add green chilies and curry leaves. Cover and simmer for 4-6 minutes, allowing flavors to meld.
8. Enrich (2 mins, low heat): Pour thick coconut milk slowly, stirring gently. Simmer for final 2 minutes. Gravy should coat mussels evenly.

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