Masala curry paste
For the Poori
To Make the Poori
Place all ingredients into a mixer
Using the dough hook, mix on a slow speed until smooth and elastic
Allow to rest for 1 hour
Using a rolling pin, dust the mix with flour then roll out until thin before cutting into disks
In a small fryer heat the oil to 180c
Drop the poori carefully into the fryer, moving them around which helps achieve an even colour
The poori will puff up slightly and at this point remove from the fryer and set aside on a drying cloth.
To Cook the Mussels
In a thick bottomed pan, melt the butter until it is golden
Now add the diced shallots and cook without colour for one minute
At this point add in the masala paste and for another minute
This is the point when you add the mussels, coating completely in the curry and shallots
Pour the coconut milk over the mussels and place a lid on the pan until the mussels open up
Sprinkle over the coriander and season to taste
Serve with the poori to mop up all the delicious juices
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Recipe by The London Economic, thelondoneconomic.com