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Goa is a state on the west coast of India known for its seafood dishes. Curry leaves resemble small, narrow bay leaves and are available in Indian and gourmet markets. "Blooming" the mustard seeds in oil intensifies their aroma and flavor. Serve this entrée with Indian flatbread, called naan.

Floyd Cardoz
Recipe by Cooking Light October 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Tabla Restaurant and Bread Bar, New York, New York

Nutrition Facts

331 calories; calories from fat 30%; fat 10.9g; saturated fat 1.5g; mono fat 4g; poly fat 3.2g; protein 38.4g; carbohydrates 18.8g; fiber 1.8g; cholesterol 309mg; iron 7.6mg; sodium 806mg; calcium 111mg.
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