- 5 tablespoons vegetable oil (not olive because it would give too much flavor)
- 1 tablespoon of mustard seeds
- 10 grains of black pepper
- 15 curry leaves
- 1 finely chopped onion
- 2 green chilies chopped seedless (optional)
- 20 g of grated ginger or ginger paste
- 5 cloves garlic, grated or 1 teaspoon garlic paste
- 2 very thin chopped tomatoes
- 1/2 teaspoon chili powder
- 1 teaspoon of tumeric
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- a pinch of salt
- 400 ml of coconut milk
- 250 ml of water
- 1 teaspoon of tamarind paste
- 1000 grs of mussels
- Heat the oil in a large skillet or pan. The ideal is a wok.
- Fries squids over medium heat until they are golden brown. Remove from the pan by draining the oil and set aside.
- Add the mustard seeds, the black peppercorns, and after half minute, put the curry leaves, the onion and the chilies. Cook until the onion begins brown.
- Add the ginger and garlic and sauté for a couple of minutes over medium heat.
- Add the tomatoes, dried spices (chile powder, tumeric, coriander powder and cumin powder), and salt and cook for 6 or 7 minutes until the paste releases the oil.
- Put the coconut milk and 250 ml of water (it can be a mussel, fish or seafood broth, in this case we use a few heads of shrimp to give flavor when we strain). Let it boil for 5 minutes. The sauce should have a creamy consistency like liquid cream. If it is too liquid, let the sauce reduce slightly to thicken, or if it is too dense, add a little water.
- Add the tamarind and then the mussel. Cook until they are done.
- Add the coconut cream. Add salt, tamarind and chile if necessary.
Tricks and tips
- You can combine mussels with squid or prawns, or add other seafood or white fish.
- Serve with soft rice.
With oriental food and especially with seafood dishes, you can join these dishes with white wines such as “Rias Baixas.“ served very cool.