Spicy!! Spicy!! Tasty!! Tasty!! :)
Ingredients (Serves 3 to 4)
Mussels: 250 gms
Shallots: 5 - 6
Ginger: 1 Small Piece
Garlic: 4 - 5
Green Chilly: 2
Red Chilly Powder: 2 Tea Spoon
Turmeric Powder: 1/4 Tea Spoon
Salt
Oil : 2 Table Spoon
Curry Leaves
Cooking time: 15 to 20 minutes
Method
Clean the mussels well
Crush ginger, garlic, shallots and green chilly.
Put the mussels into a pan. Boil it and allow all the water to be evaporated and let the mussels become dry.
Once all the water is gone remove the mussels from the pan
To the same pan pour oil and add crushed ginger, garlic, shallots and green chilly.
Saute for 2 minutes and then add red chilly powder, turmeric powder and salt
Add the mussels and curry leaves to it
Stirr well and keep in low flame for about 8 to 10 minutes
Serve Hot
Note
If you are opening the mussels and taking out the flesh without steaming you have to dry off the water, when you steam and take out the mussel there wont be water to dry out
Clean the black dirt from the bottom of the mussel
Mussels are naturally little salty, so be careful while adding salt to your dish
Mussels: 250 gms
Shallots: 5 - 6
Ginger: 1 Small Piece
Garlic: 4 - 5
Green Chilly: 2
Turmeric Powder: 1/4 Tea Spoon
Salt
Oil : 2 Table Spoon
Curry Leaves
Cooking time: 15 to 20 minutes
Method
Clean the mussels well
Crush ginger, garlic, shallots and green chilly.
Once all the water is gone remove the mussels from the pan
To the same pan pour oil and add crushed ginger, garlic, shallots and green chilly.
Saute for 2 minutes and then add red chilly powder, turmeric powder and salt
Add the mussels and curry leaves to it
Stirr well and keep in low flame for about 8 to 10 minutes
Serve Hot
If you are opening the mussels and taking out the flesh without steaming you have to dry off the water, when you steam and take out the mussel there wont be water to dry out
Clean the black dirt from the bottom of the mussel
Mussels are naturally little salty, so be careful while adding salt to your dish
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