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Main Course

Turmeric Mussels

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

30 min total|Prep 30 min|Cook 20 min|6 servings|easy

Ingredientsfor 6 servings

6 nos Mussels
20 g Turmeric
2 nos Cinnamon (Karugapatta)
2 nos Cardamom (Elakka)
25 g Coriander seeds
1/2 bunch Coriander leaves
10 ml Oil
Salt, to taste

Preparation

Step 1
Make a paste of cinnamon, cardamom, coriander seeds and coriander leaves and set aside.
Step 2
Wash the mussels and keep ready.
Step 3
Warm the oil in a pan.
Step 4
Add the ground paste and cook for sometime.
Step 5
Add little water and add the mussels in it.
Step 6
Add lots of turmeric and allow the mussels to cook until the shell opens.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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