Makes 4 servings
1lb cooked mussel meat, thawed
3 medium Onion, minced
2 medium Tomato, chopped (optional)
2 inch piece of ginger, peeled and grated through micro plane
8-10 garlic cloves
1/2 tablespoons Turmeric powder
2 tsp red chili powder
1 1/2 tablespoons coriander powder
1/2 tablespoons garam masala powder
5 Curry leaves
3 Tbsp. vegetable Oil plus more as needed
Salt to taste
Heat three tablespoons of oil in a large pan on medium high heat. Add minced onions and curry leaves and sauté until onions are starting to turn golden brown.
Crush the peeled garlic cloves into the grated ginger and add the paste to the sauté pan and stir constantly for a minute or two.
Add the turmeric powder, chili powder, coriander powder and garam masala powder. Add additional oil as required to keep the mixture from drying out.
Add the chopped tomatoes and sauté for a couple minutes.
Add the mussel meat and salt to taste and stir gently until most of the liquid evaporates. Add a little more oil and continue cooking until the mussel meat is the desired texture. Remove curry leaves and serve.
Serve with naan.
Serve over basmati rice..