This Goan mussel curry | coconut curry mussels is a mildly spiced, slightly tangy, flavorful coconut curry. The curry is a very basic Goan fish curry, but when mussels go in, the curry takes on the beautiful and unique flavor of the mussels.

Goan Mussel Curry | Coconut Curry Mussels - 1

Mussels are not easy to spot in Mumbai, and even if you do they tend to be super pricey. Well, that’s not the case here, as they are found in abundance and it’s pretty economical too. Now that I’ve learnt how to make this curry, I prepare it almost everytime we buy some fresh mussels. Another interesting Goan recipe for mussels is semolina coated fried mussels which have been marinated in Goan recheado paste . I’ve added the link to that recipe below.

I’ve used New Zealand’s green shell mussels, that I found here in the Asian store. The orange-hued mussels were plump and succulent on that pretty green shell! The base of this curry is the usual ground and sautéed, coconut and spice paste. The mussels are cooked to perfection until done, in this finger licking good curry! Just perfect with some steamed rice. My kind of soul-satisfying meal 🙂

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  • IF YOU LIKE THIS GOAN MUSSEL CURRY, YOU MAY ALSO LIKE THESE RECIPES WITH MUSSELS

  • STEP BY STEP INSTRUCTIONS TO MAKE GOAN MUSSEL CURRY | COCONUT CURRY MUSSELS

  • HOW TO MAKE GOAN MUSSEL CURRY | COCONUT CURRY MUSSELS?

  • Goan Mussel Curry | Coconut Curry Mussels

  • Goan mussel molho (Goan pickle)

  • Mussels rava fry

STEP BY STEP INSTRUCTIONS TO MAKE GOAN MUSSEL CURRY | COCONUT CURRY MUSSELS

1.Wash and clean the mussels well. Heat a pot of water, transfer the mussels to the pot and boil until all the mussels have opened up. Keep transferring the mussels that have opened to a bowl. Discard any that haven’t opened. Discard the water. Open the shell, and remove the black string also known as the beard. Using a spoon, scoop out the flesh and transfer it to a bowl. It is ready to be used.

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2.Grind the ingredients (coconut, red chilies, coriander seeds, cumin seeds, turmeric powder, garlic cloves, and tamarind) to a smooth paste, with water as required.

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3.Heat oil in a heavy bottomed pan, add the ground paste, stir-fry on medium heat for 2-3 minutes.

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4.Add 1 cup of water to the blender, and add the remaining extract to the pan. Bring to a boil.

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5.Add the mussels and green chilies, also add a pinch of sugar and salt to taste. Bring to a boil, simmer for about 5 minutes. Do not overcook or else the mussels will get rubbery.

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6.Add thick coconut milk, mix well and simmer another 1-2 minutes. Switch off the heat, serve with steamed rice/ pao .

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HOW TO MAKE GOAN MUSSEL CURRY | COCONUT CURRY MUSSELS?

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Goan Mussel Curry | Coconut Curry Mussels

Ingredients1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

  • 1 lb mussels, about 15 large mussels

To be ground to a smooth paste

  • 1/2 cup freshly grated coconut
  • 3-4 nos. Kashmiri red chillies
  • 2 nos. garlic cloves
  • 1/4 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 1/4 tsp turmeric powder
  • Walnut sized ball of tamarind

Other ingredients

  • 2 tsp oil
  • 1/2 cup thick coconut milk
  • 2 green chilies, slit lengthwise
  • Pinch of sugar, optional
  • Salt, to taste

Instructions

  • Wash and clean the mussels well. Heat a pot of water, transfer the mussels to the pot and boil until all the mussels open up. Keep transferring the mussels that have opened to a bowl. Discard any that haven’t opened. Discard the water. Open the shell, and remove the black string also known as the beard. Using a spoon, scoop out the flesh and transfer it to a bowl. It is ready to be used.
  • Grind the ingredients (coconut, red chillies, coriander seeds, cumin seeds, turmeric powder, garlic cloves, and tamarind) to a smooth paste, with water as required.
  • Heat oil in a heavy bottomed pan, add the ground paste, stir-fry on medium heat for 2-3 minutes.
  • Add 1 cup of water to the blender, and add the remaining extract to the pan. Bring to a boil.
  • Add the mussels and green chilies, also add a pinch of sugar and salt to taste. Bring to a boil, simmer for about 5 minutes. Do not overcook or else the mussels will get rubbery.
  • Add thick coconut milk, mix well and simmer another 1-2 minutes. Switch off the heat, serve with steamed rice/ pao .

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

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Regards,

Freda

Goan Mussel Curry - 11

Goan Mussel Curry | Coconut Curry Mussels

Ingredients

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

  • 1 lb mussels, about 15 large mussels

To be ground to a smooth paste

  • 1/2 cup freshly grated coconut
  • 3-4 nos. Kashmiri red chillies
  • 2 nos. garlic cloves
  • 1/4 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 1/4 tsp turmeric powder
  • Walnut sized ball of tamarind

Other ingredients

  • 2 tsp oil
  • 1/2 cup thick coconut milk
  • 2 green chilies, slit lengthwise
  • Pinch of sugar, optional
  • Salt, to taste

Instructions

  • Wash and clean the mussels well. Heat a pot of water, transfer the mussels to the pot and boil until all the mussels open up. Keep transferring the mussels that have opened to a bowl. Discard any that haven’t opened. Discard the water. Open the shell, and remove the black string also known as the beard. Using a spoon, scoop out the flesh and transfer it to a bowl. It is ready to be used.
  • Grind the ingredients (coconut, red chillies, coriander seeds, cumin seeds, turmeric powder, garlic cloves, and tamarind) to a smooth paste, with water as required.
  • Heat oil in a heavy bottomed pan, add the ground paste, stir-fry on medium heat for 2-3 minutes.
  • Add 1 cup of water to the blender, and add the remaining extract to the pan. Bring to a boil.
  • Add the mussels and green chilies, also add a pinch of sugar and salt to taste. Bring to a boil, simmer for about 5 minutes. Do not overcook or else the mussels will get rubbery.
  • Add thick coconut milk, mix well and simmer another 1-2 minutes. Switch off the heat, serve with steamed rice/ pao .

Chocolate peda/chocolate mawa peda is perfect to grace your festive sweet platter this Diwali! Make some and spread the love & sweetness with friends and family through these delicious Chocolate Indian milk fudge.

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This chocolate peda is just a variation of the regular peda made with mawa (evaporated milk solids) with the addition of cocoa powder. It is creamy, chocolaty, rich and just melts in the mouth. You can use the same recipe to make burfi instead, simply spread the mixture in a greased plate up to 1/2 inch in height. Let it cool and cut into pieces.

Chocolate Peda Recipe {With Milk Mawa Powder} - 13

Keeping this post short. I’d like to wish all my readers a joyous Diwali & a prosperous New year in advance. May this year bring you lots of happiness. Due to unforeseen circumstances, I have to take a break. I’ll be back soon, hopefully! I intended sharing a lot of sweets this Diwali, I had some pictures taken, but unfortunately, I won’t be able to share them, I hope I can do so next Diwali!

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  • IF YOU LIKE THIS EASY CHOCOLATE PEDA, YOU MAY ALSO LIKE THESE DIWALI RELATED SWEETS AND SNACKS

  • STEP BY STEP INSTRUCTIONS TO MAKE CHOCOLATE PEDA WITH MILK MAWA POWDER

  • HOW TO MAKE CHOCOLATE PEDA?

  • Chocolate Peda Recipe {With Milk Mawa Powder}

  • Rava laddoo

  • Non-deep fried poha chivda

  • Quick badam pista burfi

  • Kesar peda

  • Karanji

  • Shankarpali

STEP BY STEP INSTRUCTIONS TO MAKE CHOCOLATE PEDA WITH MILK MAWA POWDER

1.Heat ghee in a non-stick pan. Once the ghee is warm, add in the milk, mawa powder, cocoa powder, sugar & stir continuously to break any lumps.

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2.The mixture will start bubbling. Keep stirring on medium-low heat and scraping the sides to prevent the milk mixture from sticking at the bottom of the pan.

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3.After 10 -15 minutes, the mixture will almost form a dough. Pinch a small mixture and roll between your fingers to see if you can form a round smooth ball. be careful as the mixture is very hot. If you can form a ball, then switch off the heat, transfer the dough to a plate. If the mixture is still sticky then continue cooking for another 3-5 minutes on low heat.

Chocolate Peda Recipe {With Milk Mawa Powder} - 17

4.Once it is warm enough to handle, make peda’s with greased hand. Make a small dent in the peda with the tip of your finger, fill it with slivered pistachios or nuts of your choice. Place it on a parchment paper and let it air dry for a few hours. Store in an airtight container. It stays good for about 2 days. If you are storing for longer, refrigerate it.

Chocolate Peda Recipe {With Milk Mawa Powder} - 18 Chocolate Peda Recipe {With Milk Mawa Powder} - 19

HOW TO MAKE CHOCOLATE PEDA?

Goan Mussel Curry - 20

Chocolate Peda Recipe {With Milk Mawa Powder}

Ingredients1x2x3x

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

  • 1 & 3/4 cups milk-mawa powder, or 100 grams khoya, grated or crushed
  • 3/4 cup whole milk
  • 1 & 1/2 tbsp cocoa powder sifted
  • 1/2 cup sugar, adjust as per desired sweetness
  • 1 tbsp ghee
  • 2-3 tbsp slivered pistachios

Instructions

  • Heat ghee in a non-stick pan. Once the ghee is warm, add in the milk, mawa powder, cocoa powder, sugar & stir continuously to break any lumps.
  • The mixture will start bubbling. Keep stirring on medium-low heat and scraping the sides to prevent the milk mixture from sticking at the bottom of the pan.
  • After 10 -15 minutes, the mixture will almost form a dough. Pinch a small mixture and roll between your fingers to see if you can form a round smooth ball. be careful as the mixture is very hot. If you can form a ball, then switch off the heat, transfer the dough to a plate.If the mixture is still sticky then continue cooking for another 3-5 minutes on low heat.
  • Once it is warm enough to handle, make peda’s with greased hand. Make a small dent in the peda with the tip of your finger, fill it with slivered pistachios or nuts of your choice. Place it on a parchment paper and let it air dry for a few hours. Store in an airtight container. It stays good for about 2 days. If you are storing for longer, refrigerate it.
Chocolate Peda Recipe {With Milk Mawa Powder} - 21

I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Twitter @ freda_dias

Take care & be safe! Hope to see you guys soon 🙂

Love,

Freda