Ooooh yes—Goan Mussels are such a flavour bomb! Think coastal Indian vibes: creamy coconut milk, tangy tamarind or tomato, and a hit of spice from chilies and aromatic masala. It’s beachy, rich, and totally soul-warming. Here’s a classic-style recipe that’s surprisingly easy:
🥥🦪 Goan-Style Mussels in Coconut Curry
Ingredients:
- 1 kg fresh mussels, cleaned and debearded
- 1 tbsp oil (coconut oil if you have it)
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 1 inch ginger, grated
- 1–2 green chilies, slit (optional for heat)
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp paprika or Kashmiri red chili powder (for colour)
- 1/2 tsp garam masala (optional but fab)
- 1 small tomato, finely chopped (or 1 tbsp tamarind paste for a tangier twist)
- 1 cup coconut milk (full-fat is best!)
- Salt, to taste
- Fresh cilantro, for garnish
- Lime wedges, to serve
Instructions:
- Prep mussels: Scrub and clean mussels under cold water. Discard any that are open and don’t close when tapped.
- Make the masala base: Heat oil in a deep pan. Sauté onions until soft and golden. Add garlic, ginger, and chilies—cook for another minute.
- Spice it up: Add turmeric, coriander, paprika, and garam masala. Stir for 30 seconds to toast the spices.
- Add tomato (or tamarind): Stir in the chopped tomato and cook until it softens and melts into the masala—about 3–4 minutes.
- Pour in the coconut milk: Stir and bring to a gentle simmer.
- Add mussels: Toss in the cleaned mussels, cover with a lid, and cook for about 5–6 minutes, shaking the pan occasionally, until mussels open. Discard any that stay closed.
- Taste & serve: Adjust seasoning, sprinkle with chopped cilantro, and serve hot with lime wedges.
🌾 Perfect Pairings:
- Steamed basmati rice
- Crusty bread to soak up that dreamy sauce
- Or even appam or chapati if you wanna go full fusion
Want a vegan version with tofu or chickpeas? Or maybe a version with prawns instead of mussels? I can whip that up too!
