Anjula Devi’s Lamb Shanks Cooked in Yogurt
October 3, 2018
Anjula Devi’s Goan Chicken Xacuti
October 3, 2018
COOK: 30 Minutes SERVES: 4 Ingredients 2 lbs mussels, cleaned and beards removed Key Spices Wet Ingredients 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.
1 tsp cumin seeds
1 tsp crushed coriander seeds
1 tsp brown mustard seeds
1 tsp red chilli flakes
1/2 tsp turmeric powder
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
