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. 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.
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. 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. Pour the cooking liquid into a blender
or food processor, add the yogurt and garam masala and process for 1
minute. Return to the pan and heat through without boiling. Pour over
the mussels and serve, sprinkled with lemon juice and coriander.
