Chef’s Keralan Mussel Stir Fry Recipe

Moules Deux Fois (2)Chef George is excited to share one of his popular seafood dishes from his summer Ocean menu which he has has also been demonstrating at food festivals around Wales.  We hope you enjoying re-creating eating the Keralan Mussel Stir fry

Photo: Mussel stir fry pictured (left) with Mussels in Moilee sauce

serves 4

•    Mussels: meat only – 700gms (drained weight)
•    Onions – 450gms
•    Green chilli – 7gms
•    Ginger – 20gms
•    Coconut – 175gms (fresh grated)
•    Coriander powder – 40gms
•    Black peppercorn powder – 12gms
•    Curry leaves – 4gms
•    Garam masala powder – 5gms
•    Salt – 12gms
•    Fennel powder – 8gms
•    Crushed fennel seeds – 2gms
•    Turmeric powder – 2gms
•    Ginger garlic paste – 30gms
•    Coconut oil – 100ml
•    Lemon juice – 25ml
•    Water – 150ml


1. Wash the mussel meat well and drain it in a colander then slice the onions, julienne the ginger & green chilli and crush fennel seeds.

2. Heat the coconut oil, add the sliced onions, sauté for two minutes, add the ginger, green chilli, ginger garlic paste and curry leaves then sauté fry for a further five minutes.

3. Lower the heat, mix in the coriander powder, black peppercorn powder, fennel powder, crushed fennel seeds and salt, mix in the grated coconut and stir fry for three minutes.

4. Mix in the mussels and sauté for a couple of minutes, add water and the lemon juice. Cover it with a lid and cook for 10 minutes.

5. Once the mussels are cooked remove the lid and stir fry it for another 15-20 minutes on a medium heat stirring constantly until the coconut is crunchy and crisp.

6. Check the seasoning and serve hot.

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