Mussel Curry

• 1 tsp Fenugreek seeds
• 1 Ceylon Cinnamon stick (2 inches approx.)
• 1 tsp Turmeric Powder
• 8 – 10 Curry Leaves
• 1 tsp Unroasted Curry Powder
• 5 Cardamom, bruised
• 4 Cloves
• ½ tsp Mustard Seeds
• ½ tsp Chilli Powder

• 1 400g tin coconut milk
• 2 fresh lemongrass stems, bashed
• 2 green chillies, slit lengthways
• 500g live mussels, washed and beards removed
• 1 lime, juiced
• 1 brown onion, finely sliced
• 3 garlic cloves, crushed
• Salt to taste
• Coriander for garnish

Method

1. Heat the oil in a saucepan over medium heat and sauté the onions.
2. Add the garlic and fry for 10 seconds, then add the spices listed above from the Lankan Spice Box and coat the onions well.
3. Add 1/2 cup of water and bring to the boil. Simmer for 4 mins.
4. Add all the remaining ingredients (excluding the mussels, coconut milk and lime juice), bring up to a simmer and leave to cook for 10 minutes.
5. Add the coconut milk, simmer for 3-4 mins.
6. Add the mussels, bring the sauce to a simmer, cover the pan and cook for 3-4 mins, shaking the pan every 30 seconds, add the lime juice.
7. Discard the unopened mussels (including the ones which do not open when sharply tapped).
8. Serve over some boiled basmati rice, garnished with chillies and coriander.

Adapted from a Karan Gokani recipe and inspired by the always inspiring Emily Muraca.