Ingredients:
1 lb mussels
1 tbsp ginger garlic paste
3/4 cup grated coconut
1 onion chopped
3-4 green chillies chopped
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp tamarind paste/pulp
Freshly chopped coriander
Salt
Oil

Method:

• Take half cup grated coconut & grind to a paste with the red chilli powder, turmeric & tamarind. Add a little water if needed & keep aside to use later.
• Heat oil in a wide pan or wok (a wide vessel makes it easier to mix the mussels) then add the green chillies with the ginger garlic paste & saute for about a minute.
• Then add the chopped onions & fry till translucent. Add the ground coconut paste to it and saute for another 4-5 minutes.
• Once the gravy is cooked add the mussels & toss together. Make sure the gravy has mixed well with the mussels. Cover & let it cook for 8-10 minutes or till mussels are cooked.
• Taste for salt & spice. Turn the heat to high, add the remaining grated coconut & mix it once again.
• Garnish with freshly chopped coriander. Tastes best with Lemon Rice.