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Cochin Mussels - DAISY RAJAN, THE RAAJ INDIAN RESTAURANT

  • 2servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsB3, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 12 mussels in half shell

  2. 1 teaspoon ginger paste

  3. 1 large onion, finely diced

  4. 3 tablespoons vegetable oil

  5. 1 heaped teaspoon tomato paste

  6. 2 finely diced tomatoes

  7. 1 teaspoon fennel

  8. 1 teaspoon Garam Masala

  9. teaspoon chilli powder

  10. 3 sprigs fresh coriander

  11. salt, to taste

  12. to 1 cup water

Instructions Jump to Ingredients ↑

  1. Heat the oil and fry onion till soft.

  2. Add ginger and garlic paste when onion is golden.

  3. Add chilli powder, salt and garam masala. Fry well.

  4. Add finely diced tomato paste. Add the chopped coriander stems.

  5. Cook the bubbling mix till it is quite a thick paste. Keep stirring.

  6. Add the mussels in the spice mixture, stir in well making sure the mussels are well coated with the spice mixture to steam. Stir the pan frequently.

  7. After about 3-4 minutes add the fennel powder and chopped coriander leaves.

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