2½ lb /1 kg mussels cleaned
1 can coconut milk
1 onion, finely chopped
2 tsp garlic-ginger paste
½ tsp turmeric
1 tsp cumin powder
1 tsp coriander powder
2 dried red chilies (optional)
3 tbsp vegetable oil
black pepper, salt, to taste
fresh cilantro leaves to garnish
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Heat the oil in a large, heavy-bottom skillet.
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Add the onion and cook over low heat, stirring occasionally for 7 minutes, or until gold.
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Add the garlic-ginger paste, cumin, coriander, turmeric, chilies and pinch of salt and black pepper and cook, stirring constantly for additional 2 minutes.
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Add coconut milk, bring to a boil.
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Add the mussels, cover, and cook for 10 minutes or until the mussels have opened.
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Discard any mussels that remain shut. Transfer the mussels with the coconut sauce to a serving dish.
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Garnish with a fresh cilantro and serve immediately.
