Breadcrumbs
| Red Chilli Relish
| Green Tofu Curry
| Tofu Katsu Curry
| Sticky Jerk Tofu with Mango Slaw
| Vegetable and Chickpea Korma
| Tofu Korma
| Kulfi
| Mussel Rogan Josh
|
Mussel Rogan Josh
If you love mussels this recipe SpiceTheWorld will get your rocks off



Serves 2 (Estimated) Rating 4/5

Prep Time 10 Minutes Cooking Time 10 Minutes

Ingredients |
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 |
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. |