• 125 g/4 oz ghee or 2 1/2 tablespoons vegetable oil

• 1 large onion, finely chopped

• 2 garlic cloves, finely chopped

• 2 teaspoons desiccated coconut

• 2 teaspoons salt

• 1 teaspoon turmeric

• 1 teaspoon chili powder

• 1 teaspoon freshly ground black pepper

• 150 ml/1/4 pint vinegar

• 1 kg/2 lb mussels, scrubbed

• 500 ml/7 fl oz natural yogurt

• 2 teaspoons garam masala

• 8 tablespoons lemon juice

• coriander leaves, to garnish

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Method:

1. Heat the ghee or oil in a large saucepan. Add the onion and garlic and fry over a low heat for 5 minutes, or until soft.

2. Add the coconut and salt and continue frying until the coconut begins to brown. Stir in the turmeric, chili powder and pepper and fry for 1 further minute.

3. Add the vinegar and mussels to the pan, cover and cook over a high heat, shaking the pan occasionally, for 5 minutes until the mussels open. Remove the pan from the heat.

4. Discard any mussels that have not opened. Remove the empty half shells from the mussels and discard. Arrange the mussels in layers in a warmed serving dish.

5. Pour the cooking liquid into a blender or food processor, add the yogurt and garam masala and process for 1 minute.

6. Return to the pan and heat through without boiling. Pour over the mussels and serve, sprinkled with lemon juice and coriander.