Mussel Curry Coconut – Spicy Mussel Curry

by maria updated July 25, 2011

Mussel Curry Coconut, Mussel Curry Indian, Mussel Curry Indian Recipes, Konkani Mussel Curry:This is another coastal recipe called as Mussel Curry Coconut. In other words its a konkani mussel curry with coconut. We have used fresh coconut as well as roasted coconut. This Mussel Curry Coconut is too tempting delicious when clubbed with steamed rice. You can also eat this Mussel Curry Coconut as a stew or soup.  I am grateful to my mom for making this tasty, mouthwatering Mussel Curry Coconut. We all relished and enjoyed Mussel Curry Coconut in rains!

This is another coastal recipe called as Mussel Curry Coconut. In other words its a konkani mussel curry with coconut which is hot and spicy. We have used fresh coconut as well as dry roasted coconut. This Mussel Curry Coconut is too tempting delicious when clubbed with steamed rice. You can also eat this Mussel Curry Coconut as a stew or soup.  I am grateful to my mom for making this tasty, mouthwatering Mussel Curry Coconut. We all relished and enjoyed Mussel Curry Coconut in rains!

Mussel Curry Coconut

This recipe of Mussels is a combo of Konkan and Goan cuisine. So can be called as cocktail of both region. There are lot of coastal recipes and variations some you can find on this link. Sea food is hot favorite of many people me too love sea food. Be it prawns, lobsters, crabs, mussels or fish I love to binge on them. Being bought up in a goan family plus my dad is also from kerala again a coastal region. So to eat sea food is quite natural for me and also to cook some :)

Coconuts are easily available in India and 8 out of 10 times we love to grate coconut. Unlike readymade packets also coconut milk is mostly extracted in our kitchen. Rarely people bring coconut milk from shops. I also believe the fresher the better. Sometimes though its not bad to buy ready products from shops especially when you are running on time.

Mussel Curry Coconut

Again Mussels have been my personal favorite since childhood. Mostly avoid eating seafood in summer as it gives lot of heat in our body. Its alright to eat in rains and winter. Since its drizzling in India mussels are great to eat this time of the year.

Mussel Curry Coconut

Total Time: 20 – 25 mins

Serves: 7 to 8 People

Ingredients:

  1. 2 tbsp oil
  2. 1 bunch of mussels Or 400 gms Mussels with shells
  3. 2 inch cinnamon sticks
  4. 1 green cardamom
  5. 3 to 4 peppercorn
  6. 3 to 4 clove
  7. 1 mace
  8. 2 onion (one for paste other one for curry)
  9. 100 gms dry coconut
  10. 6 tbsp grated fresh coconut
  11. 2 tbsp Fennel Powder
  12. 4 to 5 strands of coriander leaves
  13. 10 to 12 garlic cloves
  14. 1 inch ginger chopped
  15. 5 to 6 green chilies (you could use more if more spice required)
  16. 4 to 5 drumsticks
  17. 1 potato chopped
  18. 1 tomato chopped
  19. 1 t/s turmeric
  20. 2 tbsp malvani masala
  21. 1.5 tbsp dhaniya powder (coriander seed)
  22. 1.5 tbsp red chili powder
  23. 1.5 cup water Or as consistency required
  24. salt as per taste

Method:

Firstly buy fresh mussels cut them from center.

Wash them gently in water for 3 to 4 times. Now immerse them in some water and keep aside. While cooking use this water don’t throw them.

Take a pan add oil and saute spices numbered 3 to 7 (cinnamon, pepper, mace, cloves).

Now add 1 chopped onion into it. Saute for a 3 to 4 mins on medium flame.

Saute grated coconut until light brown in color.

Roast dry coconut and keep it aside. Chop them into small cubes.

Combine roasted onion, roasted dry coconut, roasted fresh coconut, roasted spices, garlic cloves, chopped ginger, few coriander leaves and fennel powder.

Grind all into a processor until smooth paste is formed. Keep it aside.

Chop drumsticks, potatoes, tomatoes and keep aside.

Take a big wok Or vessel add oil. Once hot saute the rest of onion for 2 mins on low heat.

Add spices from 19 to 22 (turmeric, red chili powder, malvani masala, dhaniya powder).

Quickly add tomatoes and stir well for about 2 to 3 mins.

Its time to add paste. Mix all of them well for a minute.

Add cleaned mussels and combine all.

Now add chopped potatoes and drumsticks.

Mix all of them nicely.

Add water as consistency desired.

Finally add salt as per taste.

Keep it semi covered with a lid for another 5 to 6 mins until potatoes are cooked.

Once potatoes are cooked that means your Mussel Curry Coconut is ready.

Garnish with coriander leaves.

Serve hot with steamed rice Or bread.

Tip:

  • If mussels mouth are open while buying that means they are spoiled and not fresh.
  • Once the mussels are washed for 3 to 4 times. Keep them immersed in some water. Now use this water for your curry. This will enhance and give nice flavor to your curry.
  • I have used whole dry coconut f its not available you could use desiccated toasted coconut.
  • You could make similar curry for crabs however keep the consistency thick add less water.

Happy Musseling!

DO try this lovely Mussel Curry Coconut and thanks for stopping by :)

The printable version here:

Mussel Curry Coconut – Spicy Mussel Curry
 
Prep time
Cook time
Total time
 
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 2 tbsp oil
  • 1 bunch of mussels Or 400 gms Mussels with shells
  • 2 inch cinnamon sticks
  • 1 green cardamom
  • 3 to 4 peppercorn
  • 3 to 4 clove
  • 1 mace
  • 2 onion (one for paste other one for curry)
  • 100 gms dry coconut
  • 6 tbsp grated fresh coconut
  • 2 tbsp Fennel Powder
  • 4 to 5 strands of coriander leaves
  • 10 to 12 garlic cloves
  • 1 inch ginger chopped
  • 5 to 6 green chilies (you could use more if more spice required)
  • 4 to 5 drumsticks
  • 1 potato chopped
  • 1 tomato chopped
  • 1 t/s turmeric
  • 2 tbsp malvani masala
  • 1.5 tbsp dhaniya powder (coriander seed)
  • 1.5 tbsp red chili powder
  • 1.5 cup water Or as consistency required
  • salt as per taste
Instructions
  1. Firstly buy fresh mussels cut them from center.
  2. Wash them gently in water for 3 to 4 times. Now immerse them in some water and keep aside. While cooking use this water don't throw them.
  3. Take a pan add oil and saute spices numbered 3 to 7 (cinnamon, pepper, mace, cloves).
  4. Now add 1 chopped onion into it. Saute for a 3 to 4 mins on medium flame.
  5. Saute grated coconut until light brown in color.
  6. Roast dry coconut and keep it aside. Chop them into small cubes.
  7. Combine roasted onion, roasted dry coconut, roasted fresh coconut, roasted spices, garlic cloves, chopped ginger, few coriander leaves and fennel powder.
  8. Grind all into a processor until smooth paste is formed. Keep it aside.
  9. Chop drumsticks, potatoes, tomatoes and keep aside.
  10. Take a big wok Or vessel add oil. Once hot saute the rest of onion for 2 mins on low heat.
  11. Add spices from 19 to 22 (turmeric, red chili powder, malvani masala, dhaniya powder).
  12. Quickly add tomatoes and stir well for about 2 to 3 mins.
  13. Its time to add paste. Mix all of them well for a minute.
  14. Add cleaned mussels and combine all.
  15. Now add chopped potatoes and drumsticks.
  16. Mix all of them nicely.
  17. Add water as consistency desired.
  18. Finally add salt as per taste.
  19. Keep it semi covered with a lid for another 5 to 6 mins until potatoes are cooked.
  20. Once potatoes are cooked that means your Mussel Curry Coconut is ready.
  21. Garnish with coriander leaves.
  22. Serve hot with steamed rice Or bread.
Nutrition Information
Serving size: 7 to 8 people


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