Mussels in green masala sauce

Name: Mussels in green masala sauce
Cuisine: Indian
Ingredients: ½ teaspoon ground turmeric; 1 tablespoon diced onion; 4 teaspoons Spiced Tomato Chilli Pickle; 4 teaspoons Green Masala Paste; blanched spinach, Chinese white cabbage/bok choy or roasted tomatoes, to serve; blanched spinach, Chinese white cabbage/bok choy or roasted tomatoes, to serve; 2 teaspoons ghee; blanched spinach, Chinese white cabbage/bok choy or roasted tomatoes, to serve; 20 ml/¾ fl oz fish sauce; 150 ml/5 fl oz Fish Stock; 8 teaspoons tomato purée; 2 teaspoons shaved palm sugar/jaggery; 2 teaspoons shaved palm sugar/jaggery; 2 tablespoons Saffron Butter; 1 tablespoon finely shredded mint leaves; 2 tablespoons diced tomato or tomato cut into thin strips; blanched spinach, Chinese white cabbage/bok choy or roasted tomatoes, to serve; 1 kg/2 lb black mussels, shells scrubbed; 1 kg/2 lb black mussels, shells scrubbed

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

1 kg/2 lb black mussels, shells scrubbed
2 tablespoons

Asia
Oceania
India
Australia
Fish course
Gluten-free
Pescatarian

Method

To make the sauce, melt ghee in a wide, heavy-based saucepan over moderate heat and fry onion until softened. Add turmeric and fry until fragrant, then stir in green masala paste and spiced tomato chilli pickle. Cook for a few minutes until mixture starts to bubble, then stir in tomato purée and cook for another minute. Add stock and cook gently for 25 minutes, or until