From mightymidget69@hotmail.com Mon Mar 15 10:32:51 2004 Date: 12 Mar 2004 08:50:51 -0800 From: tubal cain Newsgroups: uk.food+drink.indian Subject: Mussels mappas Mussels mappas (serves 4) 1 cup water 1/3-1/2 oz/10-15g tamarind pulp 2 heaped tsp ground coriander 1 tsp red chilli powder half tsp ground turmeric 2 tbsp coconut or vegetable oil 2 tsp mustard seeds 1 sprig curry leaves (about 15-20 leaves) 2 onion, chopped 2 cloves garlic, chopped 1 in/2halfcm ginger, cut into matchsticks 3 green chillis, split and deseeded (add more if you like) Salt to taste 2lb 3oz/1kg mussels 2 cups coconut milk Soak the tamarind in a cup of water and set aside. Soak the coriander, chilli and turmeric powder in enough water to form a thick paste. Heat the oil in a large saute pan and, when hot, add the mustard seeds. Now add the onion, garlic, ginger and green chillies and saute for a minute or two. Add the coriander, chilli and turmeric paste and fry together. Now drain the tamarind water into the pan, and salt, and stir. Throw in the mussels and stir gently to coat. Cook until all the mussels open up - this should take 8-10 minutes. Just before removing from the heat, pour in the coconut milk, stir to mix and serve with rice.