Today I'm going to share a similar recipe of Amma's .We called Sothi in Tamil. We usually made the sothi with vegetables and some time we do added dry shrimps to the sothi. The taste more likely mild Indian curries.
However, I've used same methods of hers but altered by added some more spices and totally omitted the tempering. Actually the Mussels and Beans sprouts in coconut milk is one of our all time favorite combo. Very simple stew with delicately spiced yet very delicious and easy to prepare.
It's goes well with rice and string hoppers and don't forget to serve them with belacan.The taste is heavenly blissful.
Mussels and Beans Sprouts in Coconut Milk Gravy
Ingredients:
300g Beans sprouts-cleaned
25-30 medium Mussels-shelled and cleaned
1 Onion - sliced
3Garlic - crushed
1/2 inch medium Fresh turmeric - pasted
1/2inch medium Galangal - crushed
1big Tomato - cut into 8 wedges
3 Green or Red bird eye chilies - slit {Adjust according to taste}
1stalk Lemongrass - crushed
2 Karrif leaves
1cup water
1cup semi-thick coconut milk
Salt to taste
Oil
Method:
Heat the oil in a large pot. Add garlic, galangal, onion, chillies, lemongrass, karrif leaves and turmeric paste and saute for 5 minutes. Add water, coconut milk, tomatoes and seasoned with salt and bring to boil.Cover and let it simmer for 10 minutes on low heat. Stir in the mussels and simmer further more until the mussels is cook, about 5 minutes. Then add the bean sprout , give a quick stir and cover the lid and allow the bean sprout is just tender for 1 minute.Turn off the fire and serve with rice.
Note:
You can substitute the beans sprout to any other veg you like.Omit the mussels and add some other seafoods or salted fish for instead or go for veggie version by adding some tofu.
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