MUSSELS VINDALOO

Ingredients:

Mussels-1 kg ( weight w/shells)- wash well and clean all the dirt.
Marinate this for 1/2 hr with ¼ Tspn Turmeric powder, 1 Tspn chili powder and a bit of salt and set aside

Oil – sufficient for frying
Garlic- 8 cloves sliced
Onion- 3 medium size thinly sliced
Ginger- ½ inch thinly sliced
Green chili- 1 or more slit in the centre

Ingredients for the Masala:
Onions- 2 medium
Garlic Cloves- 8
Ginger- 1/ 2 inch
Jeera(Cumin)- 1 Tspn
Mustard seeds- ½ Tspn
Cinnamon- 2 pcs
Kashmiri Chili’s- 10
Cloves- 4
Grind well all above w/sufficient vinegar and water & set aside

Sugar- 2 Tspn (Optional)
Raisins- 1 Tspn (Optional)
Salt to taste
Vinegar- as required

Method:
In oil, slightly fry the raisins and set aside for garnishing. This is optional.
In the same oil, fry the marinated Mussels and set aside.
In a heavy bottom vessel, fry the onions, add the garlic & ginger to this, followed by the green chili.
Keep frying them until they turn very soft. We have to now add the prepared masala to this.
Fry well until the oil separates. Add the mussels and mix well. Rinse the blender with 2 cups of water used to grind the masala and pour this into the dish.
Mix well and add salt to taste and vinegar if required followed by the sugar.
Cook until oil appears on top or as required.
Garnish with the raisins earlier set aside