Celebrate with SPICE

Brighten up winter evenings with the company of friends and Sri Lankan recipes from Karan Gokani

Mussel hodi 

I first cooked this dish at an event at a friend’s pub; it was meant to be a Sri Lankan take on the French classic moules frites. It was so popular, we ended up introducing it on our King’s Cross restaurant menu.

SERVES 4 PREP 30 mins COOK 12 mins EASY

3 tbsp coconut oil

1/3 tsp fenugreek seeds 9cm cinnamon stick

165g red onion (1 medium onion), finely sliced

2 tsp finely grated garlic

2 lemongrass sticks, cut into 5cm pieces

12-15 curry leaves

¾ tsp ground turmeric

400ml can coconut milk

2 green chillies, halved lengthways 600g live mussels, washed and beards removed (see tip, below) ½ lime, juiced cooked samphire, to serve (optional)

1 Heat the coconut oil in a large, lidded saucepan over a medium heat and fry the fenugreek and cinnamon for 30 seconds. Add the onion, garlic, lemongrass and curry leaves, and cook for 2 mins more, stirring regularly until soft but not coloured. Add the turmeric and cook for a further 15 seconds, stirring to ensure it doesn’t catch and burn. Stir in the coconut milk and green chillies, bring to a simmer and cook gently for 4 mins, being careful not to let it boil.