Kongreng Kanghou

Directions

• 1
  Wash the mussels and boil till they open up. Remove from heat, drain and transfer onto a plate. Separate the flesh and wash for 5/6 times squeezing out the remaining debris or wash till the water runs almost clear. Cut the flesh into smaller pieces if the mussels are mature ones and keep aside.

  
• 2
  In a Wok or Skillet heat the oil till smoking and add half of the green chillies, Chinese chives, Winter leek / Hooker chives, Ginger garlic paste, stir well and cook for 2 minutes.
• 3
  Add Cumin powder, Machal powder, Turmeric powder and stir well.
• 4
  Add the prepared mussels, cook for few minutes. Add the potatoes and cook covered on low flame stirring in between to prevent burning.

  
• 5
  When the potatoes are half done, add the spring onion stalks cut into 1 inch long, add remaining green chillies, salt and cook till the potatoes are tender.

  
• 6
  Turn off the heat, transfer onto a plate and serve as a side dish garnished with chopped spring onion green leaves.