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Shimplya - Malvani Masala (Mussels Curry)

I have had this recipe on my bucket list for a long time. When I saw these fresh mussels in the store, I immediately knew what my next dinner meal would look like 😁😁. Malvani shimplya is definitely one of my favourites. This style of cooking mussels is simply the best. 
When I moved to the Netherlands, I carried some of my favourite spice mixes with me including this Maharashtrian malvani masala. Malvan is basically a town in the Sindhudurg district of Maharashtra and this masala is curated from that region. I am a hard core fan of these masalas and anything cooked in these spices are on my list of favourites. So you can only imagine my excitement when I got my hands on these awesome fresh mussels.
The aroma of the spices and the mussels that filled my kitchen when I was cooking them simply took me on a trip of Konkan Maharashtra. I one hundred percent recommend this dish.
Mussels + Malvani spices = "Heaven"
SERVES: 4
 PREP TIME: 15-20 mins
 COOK TIME: 25 mins
  • 1 kg mussels
  • 1½ onions (roughly chopped)
  • 1 cup tomato puree
  • ½ cup grated coconut
  • 1 tbsp ginger garlic paste
  • 1 green chilli (finely chopped)
  • 1 tsp turmeric powder
  • 1 tsp dhaniya powder 
  • 1 tsp malvani masala
  • ½ tsp goda masala (optional, I just happen to love it)
  • 4-5 curry leaves
  • corriander leaves
  • juice of 1 lime
  • salt
  • 3 spoon oil
1. Wash: Put your mussels into a large bowl and give them a good rinse. Set this aside.

2. Prep Masala: In a kadai, add some oil, add the roughly chopped onions and fry them till they are caramelized. Set this aside. Now roast the grated coconut until they turn slightly brown. Set this aside as well and let the coconut and onions cool down. Now add the onions, coconut, some coriander, green chillies, very little water in a blender and blend it into a smooth paste. Remove this in a bowl and set it aside.

3. Make Gravy: Add some oil in the same kadai, once the oil is heated, add curry leaves, add the masala paste and cook this for few seconds. Now add the tomato puree, turmeric powder, dhaniya powder, malvani masala, goda masala and salt. Cook this till the oil separates from the masala. Now add little water and give it a mix. Add the mussels, give it a good mix, drizzle some lime juice and sprinkle some coriander. Cover and cook this for 8-10 mins till you see the mussels have opened up. 

4. Plate: Garnish with some more coriander leaves and enjoy with some hot roti/bhakri or steamed rice.
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