Yield
4 servings (serving size: 1 1/2 cups)

How to Make It

Step 1

Heat oil in a large Dutch oven over medium heat. Add mustard seeds; cook 2 minutes or until seeds begin to pop. Add onion and curry leaves; cook 8 minutes or until onion is lightly browned, stirring occasionally. Stir in juice, ginger, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic, and chile.

Step 2

Sprinkle squid with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add squid and mussels to pan; cover and cook 3 minutes or until mussels open and squid begins to curl around edges. Discard any unopened shells. Remove from heat, and sprinkle evenly with cilantro.

Tabla Restaurant and Bread Bar, New York, New York

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