Jenny Pinto visits the coastal town of Harnai to witness India's most unique fish auction. This recipe for Konkan-style spiced masala mussels was sourced from Koli kitchens she visited on research for this story.
Recipe: Konkani Spiced Masala Mussels
750 g mussels, shells on
2 large onions, chopped
¼ tsp turmeric
1 tsp Byadagi chilli powder
4 shells of dried kokum
2 tbsp vegetable oil
Salt, to taste
Ingredients for masala
1/2 onion, chopped
1 tsp coriander seeds
50 g desiccated coconut, lightly browned on the tawa
1 inch stick of cinnamon
1 pea-sized piece of nutmeg
¼ tsp shahi jeera
Roast and grind the masala ingredients, and set aside.
Heat the oil in a pan, and saute the chopped onions until soft.
Add the turmeric and chilli powder, and salt and stir to coat the onions.
Add in the mussels with a little water, and allow to cook for 15 minutes.
Add in the ground masala and kokum shells and simmer for another 5-7 minutes.
Banner image by Lisa’s Flavours
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