Mussels, Goan style (2-4)

One of the first Indian cookbooks i brought was Madhur Jaffrey’s ” Indian Cookery”, published in 1982 to accompany her TV series of the same name . The paperback cost £4.25 which retrospectively seems quite pricey, but as i spent much of the next few years cooking from it regularly it was no doubt worth it. So a few recipes to follow from my old , stained and well thumbed copy.

These mussels can be served with rice, chips or on their own.

Goan Stuffed Crabs (2)

2 large crabs4 tbsps finely chopped coriander
4 tbsps olive oil2 tbsps lemon juice
6 oz onion, chopped finelyGood pinch salt & black pepper
4 cloves garlic, peeled & finely chopped6 tbsps dried breadcrumbs
2 medium tomatoes, cut in small dice
2 hot green chillies, deseeded and finely chopped

 

  1. Preheat the oven to 180 C Gas 4.
  2. Remove all the crabmeat from the crabs and reserve the back shell.
  3. Heat 3 tbsps oil in a frying pan over a medium heat. Add the onions and garlic  and fry, stirring, until golden.
  4. Add the tomatoes and fry, stirring, until soft. Add the chillies and stir briefly. Add the crabmeat, coriander, lemon juice and seasoning. Remove from heat and mix together.
  5. Divide between the two crab shells and spread the breadcrumbs over the top. Drizzle over the remaining olive oil.
  6. Bake in the oven for 10-15 mins until heated through. Brown the top quickly under the grill.
  7. Serve with salad.