Anjula Devi’s Mussels with Green Mango and Coconut Milk

Preparation time 20 minutes
Cooking time 30 minutes
Serves 4

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.


  • 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.