Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Mussels in chilli, ginger and curry leaf broth
Serves 4 Starters and mains
Ingredients
- 4tbsp groundnut oil
- 2 whole dried chillies
- 7 garlic cloves, thinly sliced
- 12 fresh curry leaves
- 1tsp ground turmeric
- 3tsp garam masala
- 60g ginger, peeled and cut into julienne
- 1kg large mussels, washed, debearded and cleaned
- 100ml vegetable stock
- 120ml light coconut milk
- 1 lime, cut into wedges
- 1tbsp coriander, finely chopped
- mint parantha
Mint parantha
- 50g mint leaves, finely chopped
- 2tsp ground cumin
- 1tsp ground black pepper
- ½tsp salt
- ¼tsp ajwain seeds (optional), available from most supermarkets
- flour, for dusting
- 1 quantity plain naan dough
- 4tbsp melted ghee, butter or groundnut oil, for brushing
- 1tbsp dried mint
Plain naan dough
- 7g sachet dried yeast
- 1tsp golden caster sugar (optional)
- 400g strong bread flour, plus extra for dusting
- 2tbsp melted ghee or groundnut oil
- ¼tbsp fine sea salt
Method
Heat the oil in a large heavy-based saucepan over a low-medium heat. Add the dried chillies, garlic and curry leaves and fry until they turn a light golden colour.
Turn the heat down, add the remaining spices and stir-fry for 30 seconds. Next, add the ginger and fry for 1 minute. Add the mussels to the pan and toss around until well coated.
Pour in the stock and coconut milk, add salt to taste, cover with a lid and simmer for 3-4 minutes, or until the mussels have opened. Discard any that remain closed.
Garnish with the lime wedges and coriander leaves and serve alongside the mint parantha.
Mint parantha
Place a non-stick frying pan over a low-medium heat.
For the mint masala, use a mortar and pestle to pound together the mint leaves, cumin, pepper, salt and ajwain seeds (if using) then set aside.
Lightly dust the work surface with flour. Take a medium-sized ball of naan dough, flatten it and dust with some flour. Using a rolling pin, roll it into a 12cm disc. Brush some ghee, butter or oil over the circle and dust with flour. Take a heaped teaspoon of the mint masala and spread it all over the dough.
Starting from one side, fold and gather the dough like a fan, then curl up from one side and roll back into a ball. Press down and dust with flour. Roll out until it becomes a large, thin disc. If sticking in between, dust with flour.
Gently lift the parantha off the surface and place in the hot pan. Turn up the heat to medium. The parantha will soon start to puff up. After 30 seconds, flip over, brush lightly with water and sprinkle with a pinch of dried mint. Gently press using a palette knife, cook for 1 minute, flip again and brush with ghee, butter or oil. Flip over again and swirl the pan around for 30 seconds. Brush with more ghee, butter or oil and serve hot. Repeat with the remaining dough.
Plain naan dough
Mix together the yeast and sugar (if using) in a jug with 200ml warm water. Stir well with a fork and set aside for a few minutes.
Place the flour, ghee or oil and salt into a wide bowl and make a well in the centre.
Using one hand, pour in a little of the yeast mixture and with the other hand, use a fork to gradually bring the flour in and mix together. Keep pouring a little water while mixing.
Flour your hands and begin to knead and form a small ball. Add enough water to make a soft but not sticky dough and keep kneading for 5 minutes, or until smooth, pliable and soft. The consistency should not be very hard or soft. Cover and rest for 20-25 minutes before using.
Advertisement