Kerala Coconut Curried Mussels & Sweet Potato Fries
2 lbs Mussels
1/4 oil
1 onion, chopped and blended
20 curry leaves
6 green chillies, slit, or favourite chilli
10 small cloves of garlic, smashed or in blender with onions
1 tsp chile powder (aka,cayenne)
3 tbs. corriander powder
1/2 tbs. turmeric powder
1/2 tsp. pepper powder
2 tbs. garam masala
1 1/2 cups coconut milk
1/2 tsp salt to or to taste
2 tsp ginger slices
In a large pot with a lid heat the oil and add the onions, smashed garlic, curry leaves, spices, and green chili. After some time add the smashed ginger until they are soft. Chili can be added as per how spicy you like it. When cooked through, add the coconut milk and cook through. Then add the mussels, stir, and cook 3-5 minutes, or until all have opened. Serve immediately with Sweet potato fries or potato fries.
Gather around the warmth & flavour of this mouth watering dish. Serve as an appetizer or as a light supper on a cold, spring evening. For more warm variations on kerala dishes, please visit KarenFood the Blog!