Mussel hodi
Mussels are cooked in a richly spiced coconut milk sauce in this speedy curry from Karan Gokani. Serve with string hoppers or rice.
Ingredients
Metric
Imperial
- 2 tbsp of coconut oil
- 1/4 fenugreek seed
- 1 cinnamon stick
- 1/2 red onion, finely sliced
- 2 tsp garlic, crushed
- 2 lemongrass stalks, cut into 2 inch pieces
- 12 curry leaves
- 1 green chilli, split lengthways
- 3/4 tsp turmeric powder
- 300ml of coconut milk
- 500g of live mussels, beards removed
- salt to season
Method
Heat the oil in a large, lidded saucepan over a medium heat. Add the fenugreek and cinnamon and fry for 30 seconds, then add the onions, lemongrass and curry leaves, and continue to cook for 2 minutes, stirring regularly until soft but not coloured
- 2 tbsp of coconut oil
- 1/4 fenugreek seed
- 1 cinnamon stick
- 1/2 red onion, finely sliced
- 2 lemongrass stalks, cut into 2 inch pieces
- 12 curry leaves
Add the green chilli and garlic and cook until the garlic starts to brown, stirring to ensure it doesn’t catch and burn, then add the turmeric and cook for 15 seconds. Stir in the coconut milk, bring to a simmer and leave to cook gently for 4 minutes, being careful not to let it all boil
- 1 green chilli, split lengthways
- 2 tsp garlic, crushed
- 3/4 tsp turmeric powder
- 300ml of coconut milk
Taste the sauce for seasoning and add a pinch of salt. With the sauce on a high simmer, add the mussels to the pan, cover with a lid and leave to cook for 2-3 minutes. Shake the pan every 30 seconds or so, this will help the mussels to cook and open evenly. After 3 minutes, discard any remaining mussels that have not opened. Serve immediately
- salt to season
- 500g of live mussels, beards removed
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