- 2 kg Mussles
- Water to Boil 2 cups
- Jeera 1/4 tsp
- Methi 5 to 8 seeds
- Sarso 1/4 tsp
- Garlic Paste 2tbsp
- Masala 2 tsp
- Curry leaves 2 stocks
- Tumeric powder 1 tsp
- 1 Onion sliced lengthwise
- Chillies (Optional)
- Rinse the mussles to clean any sand.
- Pour the mussles in a big pot and add water. Boil this till the shell is open.
- Take out the fleshy part from the shell and separate the black and white parts (the white flesh is used).
- Rinse the white flesh in water.
- Heat oil and splatter in jeera, methi and sarso.
- When it starts to get slightly brown, add garlic and onion. Fry this till garlic turns slightly brown.
- Add masala, tumeric and Curry leaves. Stirr and add the mussles.
- Add salt and cook till mussles are cooked.
- Drain out any excess oil
- Serve with roti and chutney or with other food.
- Mussles are called Nakai in Fiji hindi and Kai in Fijian language.