Ingredientes

• 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

Preparation

1. Heat the oil in a large skillet or pan. The ideal is a wok.
2. Fries squids over medium heat until they are golden brown. Remove from the pan by draining the oil and set aside.
3. 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.
4. Add the ginger and garlic and sauté for a couple of minutes over medium heat.
5. 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.
6. 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.
7. Add the tamarind and then the mussel. Cook until they are done.
8. 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.

Pairing

With oriental food and especially with seafood dishes, you can join these dishes with white wines such as “Rias Baixas.“ served very cool.