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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
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3 Teaspoon Curry Powder
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1 Teaspoon Chilli Powder
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1 Onion, finely chopped
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5 Tablespoons Vegetable Oil
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5 Cloves, crushed
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5 Cm Ginger, grated
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1 Cayenne Chilli, finely chopped
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2 Tablespoons Tomato Purée
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250 Millilitre SpiceTheWorld Masala Gravy
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2 Teaspoon Garam Masala
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10 Tomatoes, quartered
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5 Tablespoons Coriander Leaves
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Method |
Wash the mussels and discard any with broken or cracked shells.
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Remove their beards and barnacles as well.
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Boil in a large pot of water for a few minutes until most of the mussels have opened.
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Drain the mussels discard any unopened ones and serve in 2 large bowls.
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Meanwhile make a paste of the curry powder and chilli powder with a little water.
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Fry the onion until translucent in the vegetable oil.
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Add the garlic ginger and chilli and fry on medium for a further 3 minutes.
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Add the curry and chilli powder paste and stir in and fry for a further 30 seconds.
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Add the tomato purée and masala gravy and cook on high heat for 5 minutes to reduce the sauce stirring constantly.
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Add the garam masala and stir in well.
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Reduce the heat and add the tomatoes stir in and cover the pan cook for 2 minutes without stirring.
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Pour the sauce over the mussels and sprinkle on the whole coriander.
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Serve.
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