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Mussel Rogan Josh

If you love mussels this recipe SpiceTheWorld will get your rocks off

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Serves 2 (Estimated) Rating 4/5

4 stars

Prep Time 10 Minutes Cooking Time 10 Minutes

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Carbon Rating A

CO2e Information

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

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.