|
Ingredients : 1
kg fresh mussels
3
tablespoons ghee
2
large onions, chopped finely
5
cloves garlic, chopped finely
3
teaspoons fresh ginger, chopped finely
3
fresh red chilies, seeded and chopped
1/2 teaspoon ground turmeric
3
teaspoons ground coriander
1
cup water
1
tablespoon chopped fresh cilantro leaves
Salt to taste
Pinch of chili powder
Lemon juice to taste
Method :
Shrub and beard the mussels. Heat a wok
with ghee and fry the garlic, onions and ginger on moderate heat until
the onions are soft and golden brown. Add turmeric, coriander, chili
powder and chilies. Stir for about 2-3 minutes. Add salt to taste and
water, bring to the boil and cover with a lid. Simmer for 5 minutes. Add the
mussels, cover and steam for 10-15 minutes or until the shells have
opened.Remove from
heat, sprinkle in the coriander, taste and add more salt if necessary. Add lemon
juice to taste. Spoon the
gravy over and into the mussel shells and serve immediately with white
rice.
|
