Indian Curry Mussels Recipe
This recipe takes one of my favourite ingredients and adds my favourite national flavours. These Indian Curry mussels are a real favourite of mine, simple to cook and lightning quick at just 15 minutes if your mussels are prepped by your fishmonger!
Servings 2 Servings
Calories 771kcal
Ingredients
- 1 kg Mussels 2.2lb
- 2 tablespoon Cooking Oil
- 1 Red Chili Pepper Go as hot or mild as you like
- 15 g Ginger ½ thumb sized piece
- 4 Cloves Garlic
- 2 Spring Onions
- 1 teaspoon Brown Mustard Seeds
- 1 teaspoon Cumin Seeds
- ½ teaspoon Black Pepper
- 1½ teaspoon Kashmiri Chilli Powder
- 1 teaspoon Ground Turmeric
- ¼ teaspoon Salt
- 50 ml Water 3 tablespoon + 1 teaspoon
- 165 g Coconut milk ⅔ Cup
- 1 teaspoon Garam Masala
Instructions
- Finely slice the chilli and garlic
- Grate the ginger.
- Finely chop the spring onions.
- Heat a wok over a high heat and when shimmering, add the oil; throw in the white parts of the spring onion, garlic, ginger and chilli pepper and stir fry for 60 seconds.
- Now add in the mustard seeds, cumin seeds, black pepper, chilli powder and turmeric, cook for 30 seconds.
- Add the water, stir and then in quickly with the mussels. Place on the lid and cook until the mussels open, which should take 3-4 minutes.
- Now stir in the coconut milk and garam masala and cook for another minute or two.
- Serve sprinkled with the green parts of the spring onion.
Video
Notes
Try and get your hands on some cleaned mussels, if not budget an extra 15 minutes to clean a kilo of mussels.
Nutrition
Serving: 1 | Calories: 771kcal | Carbohydrates: 32g | Protein: 63g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 20g | Cholesterol: 140mg | Sodium: 1557mg | Fiber: 3g | Sugar: 2g
