Ingredients:
400
gm. Mussel meat
4
tbsp. Oil
2
inch- Cinnamon sticks
1-
Green cardamom
3
to 4- Peppercorns
3
to 4- Clove
2-
Onion (one for paste other one for curry)
1
½ cup- Fresh coconut, grated
1
tbsp. Fennel powder
4
to 5 strands- Coriander leaves
5-
Garlic cloves
1
inch- Ginger, chopped
5
to 6- Green chilies
1-
Tomato, chopped
¼
tsp. Turmeric powder
1
½ tbsp. Coriander powder
1
½ tbsp. Red chili powder
1
½ cup- Water Or as consistency required
Salt
to taste
1.
Heat 2 tbsp. oil in a pan add cinnamon, cardamom, peppercorns, clove and sauté.
2.
Now add 1 chopped onion into it. Saute for a 3 to 4 minutes on medium flame and
keep aside.
3.
Saute grated coconut until light brown in color.
4.
Combine roasted onion, roasted fresh coconut, roasted spices, garlic cloves, ginger,
few coriander leaves and fennel powder.
5.
Grind all into a processor until smooth paste is formed. Keep it aside.
6.
Take a big wok and heat remaining 2 tbsp. oil.
7.
Add the rest of onion and soute for 2 minutes on low heat.
8.
Add turmeric powder, red chili powder, coriander powder and salt to taste.
9.
Quickly add tomatoes, green chilies and stir well for about 2 to 3 minutes.
10.
Add coconut mixture and mix all of them well for a minute.
11.
Add mussels and combine all.
12.
Add water as consistency desired.
13.
Keep it semi covered with a lid for another 5 to 6 minutes.
14.
Garnish with coriander leaves.
15.
Serve hot with steamed rice or bread.
No comments:
Post a Comment