Method:
- Heat coconut oil in a brass urli or a heavy-bottomed pan over medium heat. A brass urli is a traditional Indian cooking vessel made of brass, but you can use any heavy-bottomed pan for this recipe.
- Once the oil is hot, add julienned ginger, garlic, green chillies, sliced onions, coconut slivers, and half of the curry leaves. Stir them together for a few seconds until the onions start to soften and turn light golden brown.
- Add the sliced tomato and sauté for a few minutes until it softens and starts to break down. This will help to create a thick sauce for the mussels.
- Next, add turmeric powder, chilli powder, and black pepper powder. Stir everything together well and let it cook for a minute or two. This will help to infuse the spices into the onion-tomato base and create a flavorful mixture.
- Now, it's time to add the cleaned mussels meat and coconut milk. Stir everything together well and cook for a few minutes until the coconut milk starts to evaporate and thicken up the sauce.
- Check for seasoning and add salt to taste. Be careful not to add too much salt as the mussels themselves are naturally salty.
- Finally, garnish the dish with some fresh curry leaves and place the mussels back in their shells. This makes for a beautiful presentation and also helps to keep the mussels warm.
