Mussels with chilli, ginger and curry leaf

This spicy coconut and ginger broth is full of flavour and works extremely well with mussels.

Mussels in chilli, ginger and curry leaf broth. Picture: Lisa Linder

This spicy coconut and ginger broth is full of flavour and works extremely well with mussels. Make sure you have plenty of bread to soak up the broth. Naan is traditionally made in clay ovens, but you can make your own and cook it under the grill.

MUSSELS IN CHILLI, GINGER & CURRY LEAF BROTH

4 tablespoons oil

2 whole dried chillies

7 garlic cloves, thinly sliced

12 fresh curry leaves

1 teaspoon ground turmeric

3 teaspoons garam masala

60g ginger, peeled and julienned

About 1kg large mussels, washed, debearded, cleaned

100ml vegetable stock

120ml light coconut milk

Salt, to taste

1 lime, cut into wedges

1 tablespoon coriander, finely chopped

Heat oil in large, heavy-based pan over low-medium heat. Add dried chillies, garlic and curry leaves; fry until lightly golden. Turn heat down, add remaining spices, stir-fry for 30 seconds. Add ginger; fry for a further 1 minute. Add mussels; toss until well coated. Add stock, coconut milk and salt; cover and simmer for 3-4 minutes, or until mussels have opened. Discard any that remain closed. Garnish with lime wedges and coriander; serve with a flatbread such as roti or naan. Serves 4

NAAN

7g sachet dried yeast

1 teaspooon golden caster sugar (optional)

200ml warm water

400g strong bread flour

2 tablespoons ghee or oil

¼ tablespoon fine sea salt

2 tablespoons ghee or melted butter, for brushing

Place yeast, water and sugar, if using, in small bowl. Stir well with a fork; leave for a few minutes. Combine flour, 2 tablespoons ghee or oil, and salt in a wide bowl. Make a well, pour in a little yeast mixture and use fork to gradually bring in flour; mix while adding a little water. Flour hands and form a ball. Add enough water to form a soft but not sticky dough, kneading for about 5 minutes or until smooth, soft and pliable. Cover and rest for 20-25 minutes. With lightly oiled hands, divide into 8-10 balls. Place on lightly oiled tray, leaving gaps between each ball; cover with damp tea towel. Leave in warm place for about 20 minutes until balls have doubled in size. Preheat grill to medium-high with heavy-based baking tray placed on top shelf. Roll out balls thinly and evenly. One by one place rolled-out naan on baking tray, brush lightly with water and grill for about 1-2 minutes on each side, or until lightly browned and puffed up. Brush with ghee or melted butter and serve hot. Makes about 8

Guest chef Amandip Uppal.

Amandip Uppal is a London-based writer and Indian cookery teacher. Recipes and image from Indian Made Easy by Amandip Uppal (Murdoch Books, $39.99).