Flinders Mussels Kirata with Roti
Recipe by: Gayan Pieris from Many Little Dining
Local icon Flinders Mussels with a spicy Sri Lankan twist.
- Summer, Autumn, Winter, Spring
- Flinders mussels 1 kg cleaned with the shells
- Curry Leaves 02 stems.
- Pandan leaves 02 pieces.
- Shallots 6 Ea. sliced
- Green chilli 02 Ea. sliced
- Ginger thumb size Piece peeled and sliced
- Garlic 06 cloves crushed
- Tomato 01 Ea. Diced
- Chilli flakes ½ tsp.
- Black mustard seeds ½ tsp.
- Fenugreek seeds 1 tsp.
- Cinnamon 02 small pieces.
- Turmeric powder 1 tsp.
- Black pepper 1/2 tsp.
- Coconut milk 01 cup
- Coconut cream ½ cup
- Unroasted Sri Lankan curry powder 01 tbs.
- Salt to taste
- Juice of ½ lime
- Coconut oil 02 tbs
1 . Heat up coconut oil in a Deep pot. Once the oil is hot add mustard seeds, Curry leaves, Pandan leaves, Ginger and garlic and let it cook until the onions get translucent, stir occasionally to cook evenly.
2. Add sliced green chilli, Tomato, Fenugreek seeds, Turmeric with Cinnamon and Red Chilli flakes, reduce heat to low and give it a stir, cook another two minutes.
3. Add the mussels, turn back the heat to medium and cover the pot with a lid and let it cook for about another 3 minutes.
4. Open the lid and add your coconut milk with black pepper and place the lid back and cook for another 06-08 minutes. (Until the mussels are fully open)
5. Once the mussels are fully open add the coconut cream and stir again. Once the mix start to boil turn off the heat and let the temperature come down slightly.
6. Season with salt and lime Juice and serve with some Roti Bread.