Sri Lankan Mussels with Curry Leaf and Coconut

Name: Sri Lankan Mussels with Curry Leaf and Coconut
Prep time: 20 min
Total time: 20 min
Yield: 6 people
Cuisine: Sri Lankaans
Ingredients: 1.8 kg Fresh mussels; 2 tbsp Coconut oil or neutral oil; 1, chopped Onion; 3 cloves, minced Garlic; 20 g, minced Ginger; 12 Curry leaves; 1, sliced Green chili; 1/2 tsp Turmeric; 300 ml Coconut milk; 120 ml Water; 1 tbsp Lime juice; 2 tbsp, chopped Coriander leaves

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Curry leaves and coconut milk give these mussels a deep aromatic warmth, while green chili keeps the finish lively.

Serves: 6 people

Preparation time: 20 min

Ingredients

Fresh mussels – 1.8 kg
Coconut oil or neutral oil – 2 tbsp
Onion – 1, chopped
Garlic – 3 cloves, minced
Ginger – 20 g, minced
Curry leaves – 12
Green chili – 1, sliced
Turmeric – 1/2 tsp
Coconut milk – 300 ml
Water – 120 ml
Lime juice – 1 tbsp
Coriander leaves – 2 tbsp, chopped

Method

STEP 1
Clean the mussels and set them aside. Have the curry leaves ready, because they should hit the hot oil before the liquid goes in.
STEP 2
Cook the onion, garlic and ginger in the oil until softened. Add the curry leaves, green chili and turmeric and stir briefly.
STEP 3
Pour in the coconut milk and water and bring the broth up to a simmer.
STEP 4
Add the mussels, cover and cook until opened.
STEP 5
Finish with lime juice and coriander leaves. The broth should be fragrant and golden rather than thick.