Ingredients:
1 kg mussels (or 1 lb) clams
2 tbsp rapeseed or olive oil
1 medium onion, peeled and chopped
1 fat clove of garlic, finely chopped
1 medium-hot chilli, finely sliced
1 thumb of ginger, peeled and grated
1 tspn Kashmiri chilli powder (or another mild to medium chilli powder)
1/2 tspn turmeric
1 tspn ground cumin
2 tspn ground coriander
1 tbsp tomato puree
A scant 1/2 tspn tamarind concentrate (optional)
Salt and freshly ground black pepper
400ml coconut milk
Fresh coriander, to garnish
Lime wedges, to serve
Method:
Clean the mussels as described above. Heat the oil in a large deep pan and cook the onion gently until soft and golden.
Add the garlic, ginger, fresh chilli and spices, and cook for a couple of minutes more. Now stir in the tomato puree and tamarind (if using) and cook them off for a further minute or so.
Season with pepper and a scant amount of salt, add the coconut milk and simmer for two or three minutes until the flavours have blended.
Crank up the heat, throw in the mussels, put on a lid and cook at max for three or four minutes until the mussels have opened.
Check the seasoning and decant into bowls, not forgetting that luscious sauce, scatter with fresh coriander and serve with lime wedges to squeeze over.