Another Classic Konkani style seafood curry, differing slightly from the first one I mentioned. Instead of the onion/ginger seasoning, in this, it is purely Hing/asafoetida.
Ingredients
500 gms mussels/ Neeli
2 tbsp raw mango pieces or tamarind
Salt to taste
3 tsp coconut oil
For the masala paste
3/4 cup grated coconut
4 red chillies roasted in little oil
Tamarind (only if you are not using raw mango)
Grind the above into a fine paste with a generous amount of Hing/ asafoetida
Procedure
Wash and clean the mussels and cook for 10 mins
Separate the mussels from the shell
Put the mussels in a vessel with raw mango pieces, salt to taste
Add required amount of water and adjust the consistency of the gravy
Make it boil for 5-10 mins, add coconut oil and switch off the gas
Serve hot with rice.
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