Serves 4
For the sauce:
Sauce
Reserve 4 halves of green chillies and 10 curry leaves for garnish.
Heat the oil in a large frying pan, add the curry leaves, onion, ginger and green chillies and cook, stirring, until the onion is soft. Add the mussels and turmeric, followed by the rice flour. Mix the rice flour in evenly, then add coconut milk and salt, and bring to a simmer. Cook for 2-3 minutes, until the mussels open up and sauce begins to turn glossy. Remove the mussels and take the meat out of the shell, discard the shells and thicken the sauce to the consistency of a very thick sauce.
To assemble the pie
Remove the sauce from flame, cool and mix the raw seafood and the mussel meat through the sauce. Divide into four parts, place in a cast iron shallow skillet, garnish with the reserved green chillies and curry leaves and cover with Puff pastry disc. Brush with egg, sprinkle black onion seeds and bake in a hot fan assisted oven at 200c for 10 minutes.
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