This Goan-style delicacy is my all time favorite seafood dish. Goa is the smallest state on the west coast of India known for its fresh seafood. I may have said this before in various posts, but I’ll say it again – I could probably be quite content living on an island enjoying fish and vegetables on a banana leaf for the rest of my life :).
I’ve made this curry in two different ways in the past. You could either use dry spices in a coconut broth or you could grind up a paste with shredded coconut and other spices to form a paste. Today’s recipe calls for the first method. These are without question, finger-lickin’ good! You ought to have seen me, scooping up the delicious coconut broth with a shell and literally slurping it down. I’m glad I was able to enjoy it all in the comfort of my own home 🙂
Goan Style Mussels
- 3 tablespoons peanut oil
- 1 large onion, finely chopped (about 1 1/2 cups)
- 1 tablespoon fresh ginger, peeled and grated
- 7 garlic cloves, finely minced
- 1 teaspoon cayenne pepper
- 1 tablespoon paprika
- 1/2 teaspoon ground turmeric
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon tamarind paste (or 2 teaspoons lemon juice)
- 1/2 teaspoon salt
- 14 oz. can coconut milk
- 2 pounds mussels, cleaned, beards removed
- Heat oil in large saucepan over medium heat. When oil is shimmering, add onions. Stir often with a wooden spook, and cook for about five minutes, or until onions turn translucent.
- Add ginger and garlic. Continue stirring, and cook for one minute, until very fragrant. Then add cayenne pepper, paprika, turmeric, cumin and coriander. Cook for 10 seconds, and then add tamarind paste, salt and coconut milk and two cups of water. Stir well, and bring to a simmer. Cover saucepan, and reduce heat to low. Let simmer gently for 20 minutes.
- Increase heat to medium. Add mussels, cover again and let simmer vigorously for about 5 minutes, or until mussels have opened up. Discard any mussels that don’t open.
- Serve mussels and sauce with naan or white rice.