Mussels-2kg with shells
When they are out of their shells they may come around 1pound ie. 500gm
Oil-1tblespn
Mustard seeds-1/2tspn
Curry leaves-1sprig
Ginger sliced-1 tablespn
Garlic sliced-6 big pods(1tblspn)
Onion small or shallots-1 sliced
Tomato-1sliced
Turmeric pwdr-1/2tspn
Chilly pwdr-3tspn
Coriander pwdr-2tspn(optional)
Garam masala-3/4tspn
Salt to taste.
Directions:-
Tip: The amount of salt you add for this curry should be 1/4th less than the amount you usually add for other curries since mussels already are little salty.
- Marinate the mussels with dry spices and salt.
- Heat oil in a pan and splutter mustard seeds and curry leaves.
- Add onions and saute. Add ginger and garlic.
- Cook till onions turn slighty brown and well cooked.
- Add the marinated mussels and tomato.
- Cook with the lid on for 15 min till they are done.
- Add garam masala finally for a pungent flavor.
- Done. Serve hot with rice.
- If you want some gravy you can add coconut milk and boil. If you are adding water for the gravy add them in the beginning lest you will loose the flavor. You can use this for chappathi.
BON APPETITE:)
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