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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 |
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Ingredients |
1 kg Vegan Mussels |
3 tsp Curry Powder |
1 tsp Chilli Powder |
1 Onion, finely chopped |
5 tbsp Vegetable Oil |
5 Cloves, crushed |
5 cm Ginger, finely chopped |
1 Cayenne Chilli, finely chopped |
2 tbsp Tomato Purée |
250 ml SpiceTheWorld Masala Gravy |
2 tsp Garam Masala |
10 Tomatoes, quartered |
5 tbsp Coriander Leaves |
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Method |
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. |
Serve. |