Recipes

Mussels with Green Mango and Coconut Milk recipe image

Mussels with Green Mango and Coconut Milk

  • 2 Lbs Mussels, Cleaned And Beards Removed
  • 1 Tsp TRS Cumin Seeds
  • 1 Tsp Crushed TRS Coriander Seeds
  • 1 Tsp TRS Brown Mustard Seeds
  • 1 Tsp TRS Red Chilli Flakes
  • 1/2 Tsp TRS Turmeric Powder
  • 2 Tbs Coconut Oil
  • 2 Banana Shallots, Chopped Finely
  • 2 Tsp Pulped Garlic
  • 2 Tsp Pulped Ginger
  • 2 Mild Red Chillies, Finely Sliced
  • 1 Tsp Sundried Tomato Paste
  • 1 Small Green Mango, Grated Finely
  • 2 Tsp Tamarind Pulp
  • 400 Ml TRS Coconut Milk
  • 550 Ml Water
  • Sea Salt To Taste
  • 1 Tsp Grated Jaggery
  • Garnish - One small bunch of fresh coriander including stalks, chopped

Directions

  • 1

    Heat the oil in large sauté pan over a low heat.

  • 2

    Add the shallots and sea salt to taste, then sauté for 5 minutes.

  • 3

    Add the key spices, and sauté for a further 2 minutes.

  • 4

    Add the garlic, ginger, red chillies, sundried tomato paste and jaggery. Then continue stirring this mixture for a minute.

  • 5

    Add the mango and tamarind pulp, and sauté for 2 minutes.

  • 6

    Further, add the coconut milk, and water. Stir well and bring this to boil.

  • 7

    Reduce to simmer, place the lid on the pan, and cook for another 20 minutes.

  • 8

    Increase the heat to medium, add the mussels, cook for 1 minute, then reduce to simmer and cook for another 5 minutes, or until the mussels have opened.

  • 9

    Discard any mussels that don’t open.

  • 10

    Add the fresh coriander including stalks and serve hot.

  • 11

    Tip: Serve with fragrant rice or relish it with naan bread.

TRS recipe banner ad