Anjula Devi’s Mussels with Green Mango and Coconut Milk

COOK: 30 Minutes

SERVES: 4

Ingredients

2 lbs mussels, cleaned and beards removed

Key Spices
1 tsp cumin seeds
1 tsp crushed coriander seeds
1 tsp brown mustard seeds
1 tsp red chilli flakes
1/2 tsp turmeric powder

Wet Ingredients
2 tbs coconut oil
2 banana shallots, chopped finely
2 tsp pulped garlic
2 tsp pulped ginger
2 mild red chillies, finely sliced
1 tsp sundried tomato paste
1 small green mango, grated finely
2 tsp tamarind pulp
400 ml coconut milk
550 ml water
Sea salt to taste
1 tsp grated jaggery

Garnish

One small bunch of fresh coriander including stalks, chopped

Method:

Heat the oil in large saut. pan over a low heat.

Add the shallots and sea salt to taste, then saut. for 5 minutes.

Add the key spices, and saut. for a further 2 minutes.

 Add the garlic, ginger, red chillies, sundried tomato paste and jaggery.

 Continue stirring for 1 minute.

Add the mango and tamarind pulp, and saut. for 2 minutes.

 Add the coconut milk, and water. Stir well, and bring to the boil.

 Reduce to a simmer, place the lid on the pan, and cook for 20 minutes.

 Increase the heat to medium, add the mussels, cook for 1 minute, then reduce to a simmer and cook for another 5 minutes, or until the mussels have opened up.

 Discard any mussels that don’t open.

 Add the fresh coriander including stalks, and serve immediately.