These curried mussels are one of the favorite dishes at home. I declare myself an unconditional fan of mussels, whether fresh or canned. I love them in all their versions but this one with curry is my weakness.
The word curry it comes from the India, and despite the confusion generated in the West where it is believed that it refers to a particular spice, curry means salsa thick or stewed. It's more or less spicy sauces accompanying dishes. In the India is a mixture based on different spices (masala) which are used for stews or casseroles.
Northern curries are stronger, with a thicker and darker tomato base, while southern curries are usually lighter and with a coconut milk base.
Ingredients
For the mussels
- 1 kg of mussels
- 200 ml of water
- 2 Bay leaves
For the curry
- 1 Onion finely chopped
- 1 chopped green pepper
- 1 chopped chili without seeds (depending on your taste with the spicy you can put more or less)
- 5 tablespoons sunflower oil
- 20 g of grated ginger or ginger paste
- 5 garlic cloves, grated or 1 teaspoon garlic paste
- 5 kafir lime leaves
- 2 Tomatoes, finely chopped or even grated
- 1/2 teaspoon chili powder (optional depending on your taste for heat)
- 1 teaspoon turmeric
- 1 tablespoon ground coriander
- 1 teaspoon of ground cumin
- 1 pinch of salt
- 400 ml coconut milk
- 250 ml of water
Directions
In a saucepan put the mussels, water and bay leaf and let it boil until the mussels open. Strain and set aside the broth.
Heat the oil and add a few black peppercorns, white mustard seeds and a few kafir lime leaves. Sauté for a few seconds and add the chopped onion, chopped chiles, grated ginger, minced garlic, chopped tomatoes, cilantro, chili powder and tumerico.
Add a splash of water from cooking the mussels so that the spices are not too dry and continue cooking for 6-7 minutes, stirring with a wooden spoon until the tomato is poached.
When the tomato is almost poached, in the same pan, pour the coconut milk and 250 ml of water from cooking the mussels. Raise the heat and let it cook for 5 minutes, until it lowers and the sauce has a creamy consistency.
Add the mussels, bring to a boil. Serve with basmati rice and finish sprinkling with fresh cilantro.
Tips and Tricks
- For the preparation of this type of Asian recipes, it is very important to have all the ingredients ready before cooking. This is because the cooking time of these dishes is much shorter than in Spanish.
- Prep time: 30 mintues
- Difficulty: easy
- Servings: 6
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