Dakshas Gourmet Catering, serves up multi-cultural menus for weddings, special events and corporate occasions.
Chef Daksha Mistry’s Recipe: Mussel Pilau Goan style
- 2 tbsp. sunflower oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp. ginger paste
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp ground cumin powder
- 1 tsp ground turmeric
- 2 cinnamon quills, lightly bruised
- 2 cups (400g) basmati rice
- 1 cups (250ml) chicken stock
- 1 cup (250ml) coconut milk
- 1kg mussels, scrubbed, de-bearded
- 1 cup (120g) frozen peas
- 2 tbsp. tamarind paste
- 2 tbsp. chopped coriander leaves & thin slices of fresh coconut
Method
- Heat the oil in a large saucepan over medium heat. Add the onion, chopped garlic, ginger paste, ground turmeric and cinnamon quills, then season with salt, freshly ground black pepper, cumin powder, cayenne pepper & paprika. Cook for 5 minutes, stirring, until the onion has softened.
- Add the rice, and then stir for 1 minute to coat the grains well in the onion mixture. Add the chicken stock, coconut milk and bring to the boil over medium-high heat, then cover and cook over low heat for 12 minutes. Add tamarind paste, mussels and frozen peas and give everything a good stir to combine. Cover again and cook the pilau for a further 10 minutes until the rice is tender and the mussel shells have opened (discard any that have not opened after this time).
- Remove the saucepan from the heat, then stand, covered, for 5 minutes. Stir in the chopped coriander leaves, then divide the pilau among bowls and serve.
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Contact number: 07957 396 597
We recently met Masterchef finalist Daksha Mistry, for the full interview click here
Dakshas Gourmet Catering, serves up multi-cultural menus for weddings, special events and corporate occasions here