photo: Marzena Saigal



2½ lb /1 kg mussels cleaned
1 can coconut milk
1 onion, finely chopped
2 tsp garlic-ginger paste
½  tsp turmeric
1 tsp cumin powder
1 tsp coriander powder
2 dried red chilies (optional)
3 tbsp vegetable oil
black pepper, salt,  to taste
fresh cilantro leaves to garnish




  • Heat the oil in a large, heavy-bottom skillet.
  • Add the onion and cook over low heat, stirring occasionally for 7 minutes, or until gold.
  • Add the garlic-ginger paste, cumin, coriander, turmeric, chilies and pinch of salt and black pepper and cook, stirring constantly for additional 2 minutes.
  • Add coconut milk, bring to a boil.
  • Add the mussels, cover, and cook for 10 minutes or until the mussels have opened.
  • Discard any mussels that remain shut. Transfer the mussels with the coconut sauce to a serving dish.
  • Garnish with a fresh cilantro and serve immediately.
MUSSELS CURRY