3 tablespoons vegetable oil
1 small onion, finely chopped
3 tomatoes, chopped into large cubes
2 to 4 green chiles, whole
Thumb-sized piece fresh ginger, peeled, and pounded into a paste in a mortar and pestle
4 cloves garlic, peeled and pounded into a paste in a mortar and pestle
1 tablespoon garam masala
1/2 teaspoon ground turmeric
2 1/4 pounds mussels, scrubbed and de-bearded
2 ounces desiccated or unsweetened finely chopped flaked coconut
Handful fresh cilantro leaves and stalks, chopped
Serving suggestion: serve with basmati rice.
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