Photo: Phadke09 · CC BY-SA 4.0 · Wikimedia Commons

Lakshadweep · Lunch

Mussels Curry Lunch

Traditional 6. Mussels Curry Lunch recipe

🧺 Ingredients

• Fresh mussels: 400g, cleaned (beards removed, shells scrubbed)
• Onion: 1.5 medium (135g), sliced
• Tomato: 1.5 medium (120g), chopped
• Coconut milk: 150ml
• Coconut oil: 35ml
• Turmeric: 0.75g
• Chili powder: 1.5g
• Coriander powder: 0.75g
• Ginger-garlic paste: 6g
• Curry leaves: 16 leaves
• Salt: 5.5g
• Water: 120ml
• Lemon juice: 8ml
• Rice (cooked): 300g

👩‍🍳 How to make Mussels Curry Lunch

1. Heat oil (160°C), add curry leaves (fry 18 sec).
2. Add onion, cook 2.5 min until soft.
3. Add ginger-garlic, cook 45 sec.
4. Add tomato, cook 1.5 min until soft.
5. Add turmeric, chili, coriander, stir 30 sec.
6. Add mussels, cook 2 min stirring to coat with spice (shells should open as they cook).
7. Add water, bring to low simmer (150°C), cook 4 min (mussels will open).
8. Add coconut milk carefully, fold gently, simmer 2-3 min. Visual cue: Mussel shells open, meat cooked, curry creamy.
9. Add lemon juice and salt.
10. Discard any mussels that haven't opened.
11. Serve over rice with chutney.
12. ---

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