Anjula Devi’s Mussels with Green Mango and Coconut Milk

This is definitely a dish to make when you’re entertaining guests. I have used green mango to give a really tangy finish. A relatively easy dish to prepare, brown mustard seeds lend themselves really well to this dish.

Preparation time 20 minutes
Cooking time 30 minutes
Serves 4

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  • 2 lbs mussels, cleaned and beards removed

Key Spices

  • 1 tsp cumin seeds
  • 1 tsp crushed coriander seeds
  • 1 tsp brown mustard seeds
  • 1 tsp red chilli flakes
  • 1/2 tsp turmeric powder

Wet Ingredients

  • 2 tbs coconut oil
  • 2 banana shallots, chopped finely
  • 2 tsp pulped garlic
  • 2 tsp pulped ginger
  • 2 mild red chillies, finely sliced
  • 1 tsp sundried tomato paste
  • 1 small green mango, grated finely
  • 2 tsp tamarind pulp
  • 400 ml coconut milk
  • 550 ml water
  • Sea salt to taste
  • 1 tsp grated jaggery


  • One small bunch of fresh coriander including stalks, chopped
  1. Heat the oil in large sauté pan over a low heat.
  2. Add the shallots and sea salt to taste, then sauté for 5 minutes.
  3. Add the key spices, and sauté for a further 2 minutes.
  4. Add the garlic, ginger, red chillies, sundried tomato paste and jaggery. Continue stirring for 1 minute.
  5. Add the mango and tamarind pulp, and sauté for 2 minutes.
  6. Add the coconut milk, and water. Stir well, and bring to the boil.
  7. Reduce to a simmer, place the lid on the pan, and cook for 20 minutes.
  8. Increase the heat to medium, add the mussels, cook for 1 minute, then reduce to a simmer and cook for another 5 minutes, or until the mussels have opened up.
  9. Discard any mussels that don’t open.
  10. Add the fresh coriander including stalks, and serve immediately.


Spice for Life by Anjula Devi is published by Clearview Books. Photography by Dan Jones. 
Priced at £25 and available from Lakeland and all good bookshops.   
ISBN: 978-1908337-375

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