Dry Curry Mussels

Ingredients:

1 kg Mussels with shell
3 tbsp vegetable oil
1 clove garlic, finely chopped
1 thumb (1 inch) fresh ginger, finely chopped
1 onion, finely chopped
1 ½ tbsp soy bean paste or to taste
1/3 tbsp sambal omelek chili paste or to taste
2 tbsp curry powder or fish curry powder
125 g low fat plain yogurt
1/2 tsp cornstarch

Method:

Rinse mussels with running water and steam the mussels until open (about 2 or 3 minutes).

Remove the opened mussels from heat and let cool.

Pull mussels out from shell, clean and set aside.

Add cornstarch into yogurt; set aside.

Heat oil in a wok or non-stick deep pan over medium high heat.

Stir-fry garlic and ginger until fragrant and starting to be golden brown (about 2 minutes).

Add-in onion, stir-fry for another 1 minute or till aroma.

Add-in mussels, stir-fry for a short while.

Add-in the seasonings, for instead soy bean paste, chili and curry powder, stir well to mix evenly.

Pour-in cornstarch-yogurt mixture, stir continuously to thicken the gravy and for homogeneous coating.

Dish-up and best serve hot immediately with rice, roti, bread or bun.