Hi, folks! I’m excited to share this rather simple and delicious Goan mussel curry. I tasted this curry for the very first time when my Mum in law prepared it during her stay here with us in the US. This is an heirloom recipe, that I’m happy to document and share with you guys too. Mussels are not easy to spot in Mumbai, and even if you do they tend to be super pricey. Well, that’s not the case here, as they are found in abundance and it’s pretty economical too. Now that I’ve learnt how to make this curry, I prepare it almost everytime we buy some fresh mussels. Another interesting Goan recipe for mussels is semolina coated fried mussels which have been marinated in Goan recheado paste. I’ve added the link to that recipe below. I’ve used New Zealand’s green shell mussels, that I found here in the Asian store. The orange-hued mussels were plump and succulent on that pretty green shell! The base of this curry is the usual ground and sautéed, coconut and spice paste. The mussels are cooked to perfection until done, in this finger licking good curry! Just perfect with some steamed rice. My kind of soul-satisfying meal 🙂
IF YOU LIKE THIS GOAN MUSSEL CURRY, YOU MAY ALSO LIKE THESE RECIPES WITH MUSSELS
Goan mussel molho (Goan pickle) Mussels rava fry
STEP BY STEP INSTRUCTIONS TO MAKE GOAN MUSSEL CURRY | COCONUT CURRY MUSSELS
1.Wash and clean the mussels well. Heat a pot of water, transfer the mussels to the pot and boil until all the mussels have opened up. Keep transferring the mussels that have opened to a bowl. Discard any that haven’t opened. Discard the water. Open the shell, and remove the black string also known as the beard. Using a spoon, scoop out the flesh and transfer it to a bowl. It is ready to be used.
2.Grind the ingredients (coconut, red chilies, coriander seeds, cumin seeds, turmeric powder, garlic cloves, and tamarind) to a smooth paste, with water as required.
3.Heat oil in a heavy bottomed pan, add the ground paste, stir-fry on medium heat for 2-3 minutes.
4.Add 1 cup of water to the blender, and add the remaining extract to the pan. Bring to a boil.
5.Add the mussels and green chilies, also add a pinch of sugar and salt to taste. Bring to a boil, simmer for about 5 minutes. Do not overcook or else the mussels will get rubbery.
6.Add thick coconut milk, mix well and simmer another 1-2 minutes. Switch off the heat, serve with steamed rice/pao.
HOW TO MAKE GOAN MUSSEL CURRY | COCONUT CURRY MUSSELS?
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at [email protected] You can also follow me on : Facebook Pinterest Instagram Twitter Regards, Freda
