Mussel hodi

GBC Gokani Mussels FILM 1080P 15 6 22
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Mussels are cooked in a richly spiced coconut milk sauce in this speedy curry from Karan Gokani. Serve with string hoppers or rice.

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First published in 2022






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


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


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 

After giving up his job as a lawyer to pursue a career in food, Karan Gokani channelled his passion for South Indian cuisine into the launch of the now hugely popular Hoppers. As creative director, he oversees menu development at all three Hoppers sites.

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