Heat the oil in large sauté pan over a low heat.
Add the shallots and sea salt to taste, then sauté for 5 minutes.
Add the key spices, and sauté for a further 2 minutes.
Add the garlic, ginger, red chillies, sundried tomato paste and jaggery. Then continue stirring this mixture for a minute.
Add the mango and tamarind pulp, and sauté for 2 minutes.
Further, add the coconut milk, and water. Stir well and bring this to boil.
Reduce to simmer, place the lid on the pan, and cook for another 20 minutes.
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.
Discard any mussels that don’t open.
Add the fresh coriander including stalks and serve hot.
Tip: Serve with fragrant rice or relish it with naan bread.