Ingredients
The following ingredients have 4 Servings
- Mussel -2 kg
- Onion - 2 big
- Shallots - 10 mumbers
- Ginger Garlic Paste - 1.5 tsp
- Cooking Oil - 4 tsp
- Mustard Seeds - 1 tsp
- Cumin Seeds - 1 tsp
- Curry Leaves - 10 numbers
- Tomato - 1
- Coriander powder - 1/2 teaspoon
- Red Chili Powder- 1 tsp
- Green chilies - 2
- Black Pepper Powder - 2-3 tsp
- Garam masala - 1 tsp
- Turmeric powder - 3/4 tsp
- Coriander leaves- 1 handful
Instruction
- Switch on the stove and keep a wide bottomed vessel. Fill water almost to its half.
- Wash the mussels purchased from the shop under running water from tap and drain the water.
- Transfer the mussels into the vessel on the stove. Put a small amount of salt and turmeric powder (optional) into the water and allow it to boil.
- When the water boils, the mussel shells will start to open. Switch off the stove and allow it to cool.
- Remove the shells of mussels and clean them.
- Switch on the stove and keep another pan. Pour some cooking oil and when the oil gets heated add curry leaves, mustard seeds and cumin seeds.
- When the mustard seeds start to splutter, add the shallots, onion and green chilies.
- When they become transparent add ginger garlic paste and stir till the raw smell of garlic - ginger goes away.
- Add tomato into it. Now add the spices - red chili powder, coriander powder, garam masala, salt, turmeric powder and black pepper powder one by one and stir.
- Add the mussels now and allow it to cook well. Do not add too much water. Just add little bit (few tsp) so that it doesn't stick to the pan. Wait till the mussels are cooked properly.
- Check the taste and adjust the seasonings accordingly.
- Garnish with coriander leaves.
