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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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this recipe appears in the book Indian Food made Easy that I received from my partner in the great Cookbook Swap of spring 09. I am anxious to try this one as it looks great! Ingredients:
3 tablespoons vegetable oil |
1 small onion, diced |
2 -4 green chilies, left whole |
4 large garlic, closed minced |
1 1/4 inches ginger, minced |
salt |
3 tomatoes, large dice |
2 1/4 lbs mussels, scrubbed and de-bearded, discard any that are open |
1/2 teaspoon turmeric |
1 tablespoon garam masala |
1/2 shredded coconut |
chopped cilantro |
Directions:
1. Heat oil in a medium nonstick pan and fry the onion until golden brown. Add the chilies, garlic and ginger and salt and stir well for 20 seconds. Add the tomatoes and cook for about 8 minutes until they have softened and start to break down. Meanwhile, cook the mussels in a large pot of boiling water until they have opened about 3 minutes. Remove them with a slotted spoona dn set aside. Reserve the water. Discard any mussels that have not opened. Add the turmeric, garam masala and coconut to the onion mixture, and mix well. Then stir in the cooked mussels some on the shell and some off works the best. Add a good splash of the cooking water and stir through. Stin in the cilantro and serve with chapati, naan, or even a hunk of ordinary bread.
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