Mussels in chilli, ginger and curry leaf broth

SERVES 4

4tbsp groundnut oil

2 whole dried chillies 7 garlic cloves, thinly sliced 12 fresh curry leaves

1tsp ground turmeric

3tsp garam masala

60g ginger, peeled and cut into julienne

1kg large mussels, washed, debearded and cleaned 100ml vegetable stock 120ml light coconut milk

To serve

1 lime, cut into wedges

1tbsp coriander, finely chopped mint parantha (see recipe, p126)

Heat the oil in a large heavy-based saucepan over a low-medium heat. Add the dried chillies, garlic and curry leaves and fry until they turn a light golden colour.

Turn the heat down, add the remaining spices and stir-fry for 30 seconds. Next, add the ginger and fry for 1 minute. Add the mussels to the pan and toss around until well coated.

Pour in the stock and coconut milk, add salt to taste, cover with a lid and simmer for 3-4 minutes, or until the mussels have opened. Discard any that remain closed.

Garnish with the lime wedges and coriander leaves and serve alongside the mint parantha.