Goan Mussel Curry
* Coconut paste*
1 cup coconut
1 tsp coriander powder
1/2 tsp red chilli powder
5 black pepper corns
1/2 tsp cumin seeds
An onion (chopped)
A green chilli (half slit)
A piece of ginger (chopped)
2 cloves of garlic
A tomato (chopped)
Salt to taste
Shells must be scrubbed in water with a stiff brush to remove any barnacles & sand.
Blend coconut to a fine paste with all the other ingredients.
Heat oil in a pan & fry onions to light golden brown.
Add ginger + garlic paste, chilli & fry again.
Add chopped tomato & fry.
Add a cup of water, cover & cook for 5mn.
When the tomato is cooked, add blended coconut.
Then add cleaned mussels.
Simmer & cook for another 10mn.
Keep on low fire & just swirl the skillet.
Garnish with curry leaves.
Serve with Indian bread / rice.