Goan Mussel Curry | Coconut Curry Mussels
This Goan Mussels curry | Coconut Curry Mussels 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.
Servings 4 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 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 green chilies, slit lengthwise
- Pinch of sugar, optional
- Salt, to taste
Instructions
- 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.
- Grind the ingredients (coconut, red chillies, coriander seeds, cumin seeds, turmeric powder, garlic cloves, and tamarind) to a smooth paste, with water as required.
- Heat oil in a heavy bottomed pan, add the ground paste, stir-fry on medium heat for 2-3 minutes.
- Add 1 cup of water to the blender, and add the remaining extract to the pan. Bring to a boil.
- 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.
- Add thick coconut milk, mix well and simmer another 1-2 minutes. Switch off the heat, serve with steamed rice/pao.