Kasundi is spicy tomato relish which goes well with these easy-to-make chickpea battered mussels. Serve Mussels in Chickpea Batter with Kasundi and Cucumber Salad as starter accompanied by a cold glass of ale when you have your friends over for meal.
Mussels in Chickpea Batter with Kasundi and Cucumber Salad Recipe
Serves 4
Ingredients:
1½ cups chickpea flour (besan)
½ tsp baking powder
3 tsp ground cumin
2 tsp ground coriander
½ tsp turmeric
½ tsp cayenne pepper
1 tsp salt
2 tbsp vegetable oil
2kg mussels, debearded and cleaned
1 telegraph cucumber, halved lengthways, deseeded, diced
½ cup mint leaves, roughly chopped
1 lime, shredded rind and juice
¼ cup plain flour
vegetable oil (extra, for deep-frying)
kasundi (recipe below) to serve
Method:
To make chickpea batter, sift chickpea flour, baking powder, cumin, coriander, turmeric, cayenne and salt into a bowl. Combine oil and 1¼ cups warm water in a jug. Add to flour mixture and whisk until well combined and smooth. Stand for 30 minutes.
Meanwhile, put 3 cups water in a large, deep saucepan over high heat. When boiling add half the mussels and cover. Cook, shaking pan occasionally, for 5–10 minutes or until mussels open. Remove with a slotted spoon and put in a large bowl. Repeat with remaining mussels. When cool enough to touch, remove mussels from shells. Set aside and allow to cool.
Meanwhile, to make cucumber salad, combine cucumber, mint and lime rind and juice in a bowl. Toss until well combined. Season with salt and white pepper.
Put plain flour in a small bowl. Pour oil (extra, for deep-frying) into a deep saucepan until one-third full and put over medium-high heat. When oil is hot lightly dust mussels with flour. Dip 4–6 mussels at a time into batter and add to hot oil. Deep-fry for 2–3 minutes or until golden. Transfer to a wire rack. Cook remaining mussels.
Serve mussels with cucumber salad and kasundi.
KASUNDI (HOT INDIAN TOMATO CHUTNEY)
Ingredients:
¼ cup vegetable oil
1 brown onion, diced
2 garlic cloves, crushed
1 small red chillies, finely chopped
¼ cup purchased korma paste
1 tbsp black mustard seeds
2 tsp turmeric
1.2kg skinned, roughly chopped tomatoes
1 cup white sugar
½ cup white wine vinegar
Method:
Heat ¼ cup vegetable oil in a medium-size saucepan over medium heat.
Add onion and cook for 3 minutes or until soft. Add garlic, red chillies, korma paste, black mustard seeds and turmeric. Stir until well combined. Add roughly chopped tomatoes, white sugar, white wine vinegar and 2 tsp salt.
Stir until well combined and sugar is dissolved. Bring to the boil, reduce heat and simmer for 20–25 minutes or until liquid is reduced by half and chutney becomes thick. Allow to cool slightly.
Spoon into a sterilised jar. Secure lid. Store in fridge for up to 1 month.
Smart Tip:
This chutney is great with barbecued sausages, steak and chops and char-grilled chicken breast.
