Goan mussel curry | Goan coconut-curry mussels

This Goan mussel curry is a mildly spiced, slightly tangy, flavorful coconut curry. The curry is a very basic Goan fish curry, but when mussels go in, the curry takes on the beautiful and unique flavor of the mussels.

Hi, folks! I’m excited to share this rather simple and delicious Goan mussel curry. I tasted this curry for the very first time when my Mum in law prepared it during her stay here with us in the US. This is an heirloom recipe, that I’m happy to document and share with you guys too. Mussels are not easy to spot in Mumbai, and even if you do they tend to be super pricey. Well, that’s not the case here, as they are found in abundance and it’s pretty economical too. Now that I’ve learnt how to make this curry, I prepare it almost everytime we buy some fresh mussels. Another interesting Goan recipe for mussels is semolina coated fried mussels which have been marinated in Goan recheado paste. I will be sharing that as well in my future posts.


I’ve used New Zealand’s green shell mussels, that I found here in the Asian store. The orange-hued mussels were plump and succulent on that pretty green shell! The base of this curry is the usual ground and sautéed, coconut and spice paste. The mussels are cooked to perfection until done, in this finger licking good curry! Just perfect with some steamed rice. My kind of soul-satisfying meal 🙂

If you like this Goan mussel curry, you may also like-

Goan mussel molho (Goan pickle)

Step by step instructions

1.Wash and clean the mussels well. Heat a pot of water, transfer the mussels to the pot and boil until all the mussels have opened up. Keep transferring the mussels that have opened to a bowl. Discard any that haven’t opened. Discard the water. Open the shell, and remove the black string also known as the beard. Using a spoon, scoop out the flesh and transfer it to a bowl. It is ready to be used.

2.Grind the ingredients (coconut, red chilies, coriander seeds, cumin seeds, turmeric powder, garlic cloves, and tamarind) to a smooth paste, with water as required.

 

3.Heat oil in a heavy bottomed pan, add the ground paste, stir-fry on medium heat for 2-3 minutes.

4.Add 1 cup of water to the blender, and add the remaining extract to the pan. Bring to a boil.

5.Add the mussels and green chilies, also add a pinch of sugar and salt to taste. Bring to a boil, simmer for about 5 minutes. Do not overcook or else the mussels will get rubbery.

6.Add thick coconut milk, mix well and simmer another 1-2 minutes. Switch off the heat, serve with steamed rice/pao.

Goan mussel curry | Goan coconut-curry mussels

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Serving Size: 4 people

Goan mussel curry | Goan coconut-curry mussels

This Goan Mussels curry is a mildly spiced, slightly tangy, flavorful coconut curry. The curry is a very basic Goan fish curry, but when mussels go into, the curry takes on the beautiful and unique flavor of the mussels.

Ingredients

  • 1 lb mussels, about 15 large mussels
  • To be ground to a smooth paste
  • 1/2 cup freshly grated coconut
  • 3-4 nos. Kashmiri red chillies
  • 2 nos. garlic cloves
  • 1/4 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 1/4 tsp turmeric powder
  • Walnut sized ball of tamarind
  • Other ingredients
  • 2 tsp oil
  • 1/2 cup thick coconut milk
  • 2 nos. green chilies, slit lengthwise
  • Pinch of sugar, optional
  • Salt, to taste

Instructions

  1. Wash and clean the mussels well. Heat a pot of water, transfer the mussels to the pot and boil until all the mussels open up. Keep transferring the mussels that have opened to a bowl. Discard any that haven't opened. Discard the water. Open the shell, and remove the black string also known as the beard. Using a spoon, scoop out the flesh and transfer it to a bowl. It is ready to be used.
  2. Grind the ingredients (coconut, red chillies, coriander seeds, cumin seeds, turmeric powder, garlic cloves, and tamarind) to a smooth paste, with water as required.
  3. Heat oil in a heavy bottomed pan, add the ground paste, stir-fry on medium heat for 2-3 minutes.
  4. Add 1 cup of water to the blender, and add the remaining extract to the pan. Bring to a boil.
  5. Add the mussels and green chilies, also add a pinch of sugar and salt to taste. Bring to a boil, simmer for about 5 minutes. Do not overcook or else the mussels will get rubbery.
  6. Add thick coconut milk, mix well and simmer another 1-2 minutes. Switch off the heat, serve with steamed rice/pao.
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Regards,

Freda

 

5 comments

  1. Loretta says:

    Oh my Freda! You sure know how to bring this girl to her knees. WOW! It’s just breakfast time and reading through those ingredients has me salivating. The color! Just vibrant. I didn’t realize they were expensive in India. I’ll definitely have to give this a try.

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