Mussel Rogan Josh

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

Serves 2 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 10 Minutes

1kg Mussels in shells
3 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
1 Medium onion chopped
5 Tablespoons Vegetable Oil
5 Cloves Crushed Garlic
5cm Root Ginger grated
1 Finely Chopped Cayenne Chilli
2 Tablespoons tomato puree
250ml Masala Gravy (see recipe)
2 teaspoon Garam Masala
10 Tomatoes quartered
5 Tablespoons whole 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 puree 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.