Goan Warm Mussel Salad Tisru Recipes

GOAN MUSSELS

Steps:

• Dissolve the coconut in the boiling water.
• In a pan heat the oil and fry the onion till just golden brown. Add the garlic and ginger and fry for 3 minutes.
• Add the turmeric, coriander and salt and fry for 1 minute.
• Add the coconut water and simmer for a few minutes.
• Add the mussels, cover the pan and cook for about 5 mins or until the mussels open.
• Serve garnished with the coriander leaves.
• NOTE. discard any mussel that does not open.

MUSSEL SALAD

Steps:

• In a large saute pan over medium-high heat, add lemon juice, white wine, and the mussels. Cook until the liquid dissolves. Reduce the heat to low, add balsamic dressing, parsley, thyme, and tomatoes. Continue to cook on low heat for 3 to 4 minutes, stirring to prevent the dressing from separating. Remove the pan from the heat, and allow the mussel mixture to cool. Add the mussels and sauce, the spinach, feta, and the corn to a large serving bowl. Season with salt and pepper, to taste, toss and serve.

THAI EGGPLANT AND GREEN LIPPED MUSSEL SALAD

Steps:

• Pierce the whole eggplants and grill for 15 minutes, turning frequently, to blacken the skin. Allow to cool slightly and then cut away the stem. Peel and slice lengthways into 4, then crossways into 3 to make 12 pieces from each. Allow to drain through a sieve for 10 minutes or so but don't crush too much. Dress mussels in the oil and tip into a bowl. Dress with all the other ingredients except the coriander. Add the eggplant and toss to combine. Allow to sit for 1 hour for the flavors to combine and then serve garnished with coriander leaves. For extra luxury, use cooked lobster meat and add sesame oil to the dressing.

GOAN PORK VINDALOO

Steps:

• Using a spice grinder, grind the cumin seeds, coriander seeds, peppercorns, cardamom seeds, cloves, and cinnamon to a fine powder.
• In a food processor, blend the ginger, garlic, chiles, and white wine vinegar, to a paste.
• Mix the ground spice mixture with the paste until well combined, and season with a pinch of salt, to taste. Rub the mixture all over the pork using your fingers, and then set the pork aside, covered, and placed in the refrigerator to marinate for 1 1/2 to 2 hours.
• Heat 4 tablespoons of oil in a nonstick pan. When the oil is hot, add the onion, and fry for 3 to 4 minutes, or until golden brown.
• Add the marinated pork pieces, and fry for 6 to 7 minutes, turning once, or until golden-brown on all sides. Reduce the heat to low, cover the pan with a lid, and cook for 35 to 40 minutes, stirring occasionally, or until the pork is tender. Add small splashes of boiling water to the pan as necessary, if the juices in the pan dry out. Add as little water as possible as the resulting sauce should be quite thick.
• Heat the remaining oil in a separate pan over medium heat. When the oil is hot, add the mustard seeds. Caution: The mustard seeds will start to pop. Keep the pan well away from your face and eyes. Be careful of the popping mustard seeds and the splatter of oil. Once the mustard seeds start to pop, add the cashew nuts, and fry for 2 to 3 minutes, stirring occasionally, or until the nuts are golden-brown.
• To serve the dish, either divide the rice, if using, among 4 serving plates, spoon the vindaloo alongside and pour the fried cashew nuts and mustard seeds over the vindaloo, or alternatively spoon the vindaloo into the center of 4 wheat tortillas, if using, sprinkle with chopped lettuce, and sour cream and roll up into parcels.