Stovetop Goan Mussels Curry with Coconut and Red Chili

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A vibrant Goan-style mussel curry cooked on the stovetop with rich coconut milk, fiery red chili, and a blend of aromatic spices for a flavorful seafood experience. This Indian-inspired seafood recipe, ready in about 40 minutes, pairs fresh mussels, cleaned and debearded, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 kg fresh mussels, cleaned and debearded
• 400 ml coconut milk
• 1 large, thinly sliced onion
• 5, minced garlic cloves
• 1 inch piece, minced fresh ginger
• 1 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp mustard seeds
• 8 curry leaves
• 4 tbsp vegetable oil
• 2, slit green chilies
• to taste salt
• 1 cup water
• 2 tbsp, chopped fresh coriander leaves

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Instructions

1. Step 1: Heat 4 tbsp vegetable oil in a large deep pan over medium heat. Add 1 tsp mustard seeds and 8 curry leaves, cooking until mustard seeds pop and fragrance emerges.
2. Step 2: Add 1 large thinly sliced onion, 5 minced garlic cloves, and 1 inch minced fresh ginger. Sauté for 7-8 minutes until the onions turn golden and aromatic.
3. Step 3: Stir in 1 1/2 tsp red chili powder, 1/2 tsp turmeric powder, and 2 tsp coriander powder. Cook the spices with the onion mixture for 2 minutes until the oil begins to separate.
4. Step 4: Add 2 slit green chilies and 1 cup water, bring to a gentle boil, then reduce heat to simmer for 5 minutes allowing flavors to meld.
5. Step 5: Add the cleaned 1 kg mussels and salt to taste. Cover and cook for 6-8 minutes, stirring occasionally, until the mussels open up.
6. Step 6: Pour in 400 ml coconut milk and gently stir, cooking uncovered for an additional 3 minutes so the curry thickens and coats the mussels.
7. Step 7: Remove from heat, discard any unopened mussels, and garnish with 2 tbsp chopped fresh coriander leaves before serving with crusty bread or steamed rice.