Mussels in Chilli, Ginger and Curry Leaf Broth
MAKE SURE YOU HAVE PLENTY OF CRUSTY BREAD TO HELP SOAK UP THE SPICY COCONUT AND GINGER BROTH, WHICH IS FULL OF FLAVOUR AND WORKS EXTREMELY WELL WITH MUSSELS.
SERVES 4 | PREPARATION TIME: 20 MINUTES | COOKING TIME: 5 MINUTES
FRESH
7 garlic cloves, thinly sliced
12 fresh curry leaves
60g piece ginger, peeled and cut into julienne
about 1kg large mussels, washed, debearded and cleaned
SPICES
2 whole dried chillies
1 teaspoon ground turmeric
3 teaspoons garam masala
PANTRY/LARDER
4 tablespoons oil
100ml vegetable stock
120ml light coconut milk
salt, to taste
GARNISH
1 lime, cut into wedges
1 tablespoon finely chopped coriander
SERVE
1. Heat the oil in a large heavy-based saucepan over a low–medium heat. Add the dried chillies, garlic and curry leaves and fry until lightly golden.
2. Turn the heat down, add the remaining spices and stir-fry for 30 seconds.
3. Next, add the ginger and fry for a further 1 minute. Add the mussels and toss around until well coated.
4. Add the stock, coconut milk and salt to taste, cover with a lid and simmer for 3–4 minutes, or until the mussels have opened. Discard any mussels that remain closed.
5. Garnish with lime wedges and coriander and serve with Mint Parantha.