Click to Print
Mussel Rogan Josh
If you love mussels this recipe SpiceTheWorld will get your rocks off
Serves - 2 Heat 3 (1-5)
Rating - 4 (1-5)
Prep Time 10 Minutes Cooking Time 10 Minutes
1 Kg Vegan Mussels
3 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
1 Onion, finely chopped
5 Tablespoons Vegetable Oil
5 Cloves, crushed
5 Cm Ginger, grated
1 Cayenne Chilli, finely chopped
2 Tablespoons Tomato Purée
250 Millilitre SpiceTheWorld Masala Gravy
2 Teaspoon Garam Masala
10 Tomatoes, quartered
5 Tablespoons Coriander Leaves
Wash the mussels and discard any with broken or cracked shells.
Remove their beards and barnacles as well.
Boil in a large pot of water for a few minutes until most of the mussels have opened.
Drain the mussels discard any unopened ones and serve in 2 large bowls.
Meanwhile make a paste of the curry powder and chilli powder with a little water.
Fry the onion until translucent in the vegetable oil.
Add the garlic ginger and chilli and fry on medium for a further 3 minutes.
Add the curry and chilli powder paste and stir in and fry for a further 30 seconds.
Add the tomato purée and masala gravy and cook on high heat for 5 minutes to reduce the sauce stirring constantly.
Add the garam masala and stir in well.
Reduce the heat and add the tomatoes stir in and cover the pan cook for 2 minutes without stirring.
Pour the sauce over the mussels and sprinkle on the whole coriander.