Indian cuisine · Fish & Seafood

Tisryachi Sukhi Bhaji

Mussels dry-fried in Malvani masala, tossed with fresh coconut and onions into a crumbly side dish.

Ingredients · for 4 servings

• 1.5 kg mussels
• 120 g grated coconut
• 2 onions
• 6 garlic cloves
• 2 tsp Kashmiri chili powder
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp garam masala
• 15 curry leaves
• 4 tbsp oil
• 1/2 bunch cilantro
• Salt

Instructions

1. Scrub the mussels thoroughly under running water, remove the beards, and discard any open ones that don't close when tapped.
2. Steam the mussels with 100 ml water in a large pot covered over high heat for 5 min. until they open, then remove the meat and strain the liquid through a fine sieve.
3. Finely dice the onions, chop the garlic, and fry both in the oil with the curry leaves for 8 min. until the onions are golden brown and soft.
4. Toast the chili powder, ground coriander and turmeric in for 1 min., then add the grated coconut and brown it for 3–4 min. while stirring constantly, until the mixture smells nutty.
5. Fold in the mussel meat and 100 ml of the reserved liquid, and fry uncovered over medium heat for 6–8 min. until the liquid has fully evaporated and the mixture turns dry and crumbly.
6. Season with garam masala and salt, sprinkle with cilantro, and serve lukewarm with rice or chapati.