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  • Writer's pictureRosy Pereira

Xinaneao/Mussels curry

Updated: Sep 2, 2020


Ingredients

  • 150 gms cleaned mussels

  • 1 cup shredded coconut

  • 6 to 7 dry Kashmiri chillies

  • 1 tbsp Coriander seeds

  • 7 to 8 peppercorns

  • 1/2 tsp cumin seeds

  • 1/4 tsp turmeric powder

  • 2 tbsp of Tamrind extract

  • 3 cloves of garlic

  • 6 to 7 fenugreek seeds

  • 1 chopped onion

  • 1 chopped tomato

  • 1 tbsp oil

  • 2 slit green chillies


Method

  • Wash and clean the mussels, season with salt and keep aside

  • In a blender add the shredded coconut, kashmiri chillies, coriander seeds, cumin seeds, turmeric powder, peppercorns and garlic, grind to a paste with little water

  • Heat up a pot on a medium heat

  • Add in oil, add the fenugreek seeds let it splatter

  • Add in chopped onion saute until translucent

  • Add in tomatoes, add the seasoned mussels and fry for 2 mins

  • Add in tamarind extract

  • Add the ground paste, saute for a while

  • Add 1 cup of water,mix everything together, add salt to taste, add slitted green chillies

  • Cover it, let it simmer for 10mins and it’s ready...serve with steamed rice


 

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