This is a GSB style curry of Mussels ,”Neeli” in Konkani.In the best preparation,we use fresh mussels,wash it with running water 4-5times ,pry open the shell and extract the mussels from it ,remove the dirt and indigestion causing “vein” before cooking it.My dads says,that it these “Veins” that upsets the stomach,so if we remove it we can eat as much as we want.Its a very intricate procedure,which is avoided in most homes by simply cleaning the shell and steaming the mussels so that it will pop open and remove the mussels from it.This works well if our intention is to make curry or shallow fry.For Deep fry ,it is best to use the first method,with with the juices of the mussels are retained in the flesh and remains intact on deep fry.
I normally do not prefer the latter method ,as the sea caught mussels tend to have dirt inside the shells.The frozen mussels that I bought were cooked the latter way,so I went ahead and and removed some visible dirt inside it.I also discarded lower portion of the cooked juices as the sediments of it suggested that some shells had broken down,which can mess up the dish.I remember buying some live fresh mussels(large one’s in a korean store) in Sandeigo,compared to which these packed mussels fared better.
What you need:
- Small mussels 30-40( I used store brought precooked frozen mussels)
- 2 tsp Chilly powder
- 1/2 tsp hing
- 1/4 tsp turmeric powder
- Tamarind pulp 2-3 tbsp
- salt to taste
- 1 tbsp coconut /any oil
- 1 tsp oil for garnish
- Cook the mussels with some salt,till it is 1/2 cooked
- Add chilly,turmeric , hing powder ,tamarind paste and 1tbs oil and cook till mussels are fully done and the gravy is reduced to 3/4 its quantity,this is almost dry dish with very little gravy(but not toally dry)
- Switch off and garnish with 1tsp oil.
- Serve as side with rice.