South Indian Mussels w Ravinder Bhogal | Gizzi Erskine | Wild Dish
- 8 years ago
Ravinder Bhogal, who shares with Gizzi Erskine a quick delicious mussels recipe and some tips on how to cook South Indian food at home. If you’re looking for fast healthy food, this dish is perfect and packed with protein.
SUBSCRIBE: http://bit.ly/SubWildDish
Korean Samgyetang Recipe: http://bit.ly/1TpIMZa
RECIPE
INGREDIENTS:
1 KG FRESH MUSSLES
FOR THE COCONUT BROTH:
2 TBSP RAPESEED OIL
2 TBSP BROWN MUSTARD SEEDS
8 CLOVES, GROUND TO A COARSE
15-20 FRESH CURRY LEAVES
A PINCH OF ASAFETIDA
½ TEASPOON CUMIN
2 RED ONIONS, THINLY SLICED INTO CRESCENTS
1 FRESH LONG RED CHILLI, SLICED
A FINGER OF GINGER CUT INTO FINE MATCHSTICKS
1 TSP TURMERIC
1 TBSP JAGGERY OR SOFT BROWN SUGAR
1 X 400ML CAN OF COCONUT MILK
3 TBSP TAMARIND CONCENTRATE
SMALL BUNCH OF CORIANDER ROUGHLY CHOPPED
THE JUICE OF ONE LARGE LEMON
METHOD
WASH THE MUSSELS UNDER PLENTY OF COLD, RUNNING WATER. DISCARD ANY OPEN ONES THAT WON’T CLOSE WHEN LIGHTLY TAPPED. PULL OUT THE TOUGH, FIBROUS BEARDS PROTRUDING FROM BETWEEN THE TIGHTLY CLOSED SHELLS AND THEN KNOCK OFF ANY BARNACLES WITH A LARGE KNIFE. GIVE THE MUSSELS ANOTHER QUICK RINSE TO REMOVE ANY LITTLE PIECES OF SHELL.
TO MAKE THE BROTH, HEAT THE OIL IN A LARGE PAN UNTIL SMOKING THEN ADD THE MUSTARD SEEDS. AS SOON AS THESE START POPPING ADD THE PINCH OF ASAFETIDA, THE CLOVES AND THE CURRY LEAVES. STIR BRIEFLY THEN ADD THE CUMIN, ONIONS AND SOME SALT TO STOP THE ONIONS BROWNING. FRY OVER A GENTLE HEAT UNTIL THE ONIONS HAVE SOFTENED AND TURNED PALE PINK.
ADD THE CHILLI AND GINGER AND STIR-FRY FOR A FEW MINUTES MORE, SPRINKLE IN THE TURMERIC AND SUGAR AND STIR FOR ANOTHER MINUTE. WHISK THE TAMARIND INTO THE COCONUT MILK AND POUR THE LIQUID INTO THE PAN ALONG WITH 400MLS OF WATER.
BRING THE MIX UP TO THE BOIL THEN REDUCE FOR AROUND 10 MINUTES THEN ADD THE MUSSELS. COVER THE PAN AND STEAM FOR AROUND 3-4 MINUTES – GIVING THE PAN A GENTLE SHAKE A COUPLE OF TIMES. SQUEEZE OVER THE LEMON AND SPRINKLE OVER CORIANDER AND SERVE IMMEDIATELY.
Thanks to Sophie Conran for Portmeirion (https://www.sophieconran.com), Maxwell & Williams and Typhoon for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram
Follow Ravinder:
ravinderbhogal.com
https://twitter.com/cookinboots
https://www.instagram.com/cookinboots/
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
SUBSCRIBE: http://bit.ly/SubWildDish
Korean Samgyetang Recipe: http://bit.ly/1TpIMZa
RECIPE
INGREDIENTS:
1 KG FRESH MUSSLES
FOR THE COCONUT BROTH:
2 TBSP RAPESEED OIL
2 TBSP BROWN MUSTARD SEEDS
8 CLOVES, GROUND TO A COARSE
15-20 FRESH CURRY LEAVES
A PINCH OF ASAFETIDA
½ TEASPOON CUMIN
2 RED ONIONS, THINLY SLICED INTO CRESCENTS
1 FRESH LONG RED CHILLI, SLICED
A FINGER OF GINGER CUT INTO FINE MATCHSTICKS
1 TSP TURMERIC
1 TBSP JAGGERY OR SOFT BROWN SUGAR
1 X 400ML CAN OF COCONUT MILK
3 TBSP TAMARIND CONCENTRATE
SMALL BUNCH OF CORIANDER ROUGHLY CHOPPED
THE JUICE OF ONE LARGE LEMON
METHOD
WASH THE MUSSELS UNDER PLENTY OF COLD, RUNNING WATER. DISCARD ANY OPEN ONES THAT WON’T CLOSE WHEN LIGHTLY TAPPED. PULL OUT THE TOUGH, FIBROUS BEARDS PROTRUDING FROM BETWEEN THE TIGHTLY CLOSED SHELLS AND THEN KNOCK OFF ANY BARNACLES WITH A LARGE KNIFE. GIVE THE MUSSELS ANOTHER QUICK RINSE TO REMOVE ANY LITTLE PIECES OF SHELL.
TO MAKE THE BROTH, HEAT THE OIL IN A LARGE PAN UNTIL SMOKING THEN ADD THE MUSTARD SEEDS. AS SOON AS THESE START POPPING ADD THE PINCH OF ASAFETIDA, THE CLOVES AND THE CURRY LEAVES. STIR BRIEFLY THEN ADD THE CUMIN, ONIONS AND SOME SALT TO STOP THE ONIONS BROWNING. FRY OVER A GENTLE HEAT UNTIL THE ONIONS HAVE SOFTENED AND TURNED PALE PINK.
ADD THE CHILLI AND GINGER AND STIR-FRY FOR A FEW MINUTES MORE, SPRINKLE IN THE TURMERIC AND SUGAR AND STIR FOR ANOTHER MINUTE. WHISK THE TAMARIND INTO THE COCONUT MILK AND POUR THE LIQUID INTO THE PAN ALONG WITH 400MLS OF WATER.
BRING THE MIX UP TO THE BOIL THEN REDUCE FOR AROUND 10 MINUTES THEN ADD THE MUSSELS. COVER THE PAN AND STEAM FOR AROUND 3-4 MINUTES – GIVING THE PAN A GENTLE SHAKE A COUPLE OF TIMES. SQUEEZE OVER THE LEMON AND SPRINKLE OVER CORIANDER AND SERVE IMMEDIATELY.
Thanks to Sophie Conran for Portmeirion (https://www.sophieconran.com), Maxwell & Williams and Typhoon for providing us with kitchenware.
Wild Dish is the new digital home of the current revolution in healthy eating, bringing you closer to the most nutritious food on the planet.
Madeleine Shaw, Gizzi Erskine and a host of enterprising food bloggers, chefs, restaurateurs and wellness experts will help make feeling great a way of life.
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram
Follow Ravinder:
ravinderbhogal.com
https://twitter.com/cookinboots
https://www.instagram.com/cookinboots/
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.