1. 2 kg Mussles
  2. Water to Boil 2 cups
  3. Jeera 1/4 tsp
  4. Methi 5 to 8 seeds
  5. Sarso 1/4 tsp
  6. Garlic Paste 2tbsp
  7. Masala 2 tsp
  8. Curry leaves 2 stocks
  9. Tumeric powder 1 tsp
  10. 1 Onion sliced lengthwise
  11. Salt
  12. Chillies (Optional)
  13. Oil


  1. Rinse the mussles to clean any sand.
  2. Pour the mussles in a big pot and add water. Boil this till the shell is open.
  3. Take out the fleshy part from the shell and separate the black and white parts (the white flesh is used).
  4. Rinse the white flesh in water.
  5. Heat oil and splatter in jeera, methi and sarso.
  6. When it starts to get slightly brown, add garlic and onion. Fry this till garlic turns slightly brown.
  7. Add masala, tumeric and Curry leaves. Stirr and add the mussles.
  8. Add salt and cook till mussles are cooked.
  9. Drain out any excess oil
  10. Serve with roti and chutney or with other food.


  1. Mussles are called Nakai in Fiji hindi and Kai in Fijian language.
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Mussles/Kai/Nakai (Fiji Indian Style) Curry, 7.2 out of 10 based on 5 ratings