By Fergus Coyle, Rick Stein Fistral.
7 – 10 December 2023
By Fergus Coyle, Rick Stein Fistral.
Place the mussels into a large saucepan, cover with a lid and cook over a high heat, shaking the pan every now and again until all the mussels have opened and are cooked; it takes 3-4 minutes.
Heat the coconut oil in a large sturdy pan or karahi over a medium heat. Add the mustard seeds and fry for 30 seconds until they start to pop, then stir in the coconut and fry for a further 5 minutes.
Add the mussels and their cooking liquor to the pan, followed by the fennel seeds, black pepper, garam masala, chilli powder, tumeric and salt. Cook for a further 1-2 minutes, then serve.
For the Garam Masala: Roast all the spices apart from the nutmeg in a dry frying pan over a medium heat for a couple of minutes until toasted and aromatic. Cool. Grate the nutmeg and add to a spice grinder along with whole spices (you might want to break up the cinnamon stick) and grind everythinhg to a fine powder. Store in a sealed container out of the sunlight; it will keep its mosr aromatic condition for a month.
No related posts.