Karan Gokani’s mussel hodi
Serves: 4 as a starter or part of a spread
Takes: 20 mins
INGREDIENTS
3 tbsp coconut oil
⅓ tsp fenugreek seeds
1 cinnamon stick
1 medium red onion, finely sliced
2 cloves of garlic, minced
2 sticks lemongrass, cut into 5cm pieces
12-15 curry leaves
¾ tsp ground turmeric
400ml coconut milk
2 green chillies, sliced in half lengthways
600g live mussels, washed and beards removed
½ lime, juiced
METHOD
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Heat the coconut oil in a large, lidded saucepan set over a medium heat.
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Add the fenugreek seeds and cinnamon and fry for 30 seconds, then add the onion, garlic, lemongrass and curry leaves and continue to cook for 2 mins more, stirring regularly until soft but not coloured.
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Add the turmeric and cook for a further 15 seconds, stirring to ensure it doesn’t catch and burn.
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Stir in the coconut milk and green chillies, then bring to a simmer and leave to cook gently for 4 mins, being careful not to let it boil.
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Taste the sauce for seasoning and add a pinch of salt to taste, leaving it underseasoned to allow for the salty clams.
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Bring the sauce to a high simmer, then add the mussels to the pan, cover with a lid and leave to cook for 2-3 mins, shaking the pan every 30 seconds or so (this will help the mussels to cook and open evenly).
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Discard any mussels that haven’t opened after 3 mins. Stir through the lime juice and serve immediately with string hopper noodles, rice or on its own.