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.