Ravinder Bhogal served up tasty mussels moilee with lemon vermicelli upma on Saturday Kitchen.

The ingredients for the mussels moilee: 1kg fresh mussels, scrubbed and debearded, 2 tbsp rapeseed oil, 2 tsp brown mustard seeds, pinch asafoetida, 15–20 fresh curry leaves, ½ tsp cumin seeds, 8 cloves, ground to a coarse powder, 2 red onions, thinly sliced into crescents, 1 long red chilli, sliced, 5cm fresh root ginger, peeled and cut into very fine matchsticks, 1 tsp turmeric, 1 tbsp jaggery or soft brown sugar, 3 tbsp tamarind concentrate, 400ml tin coconut milk, 1 lemon, juice only, small bunch coriander, roughly chopped and salt.

For the lemon vermicelli upma: 200g dried rice vermicelli, 2 tbsp groundnut oil, 1 tbsp white urid dal, 2 tsp brown mustard seeds, pinch asafoetida, 2 sprigs fresh curry leaves, leaves picked, ½ tsp turmeric, 2 green bird’s-eye chillies, split lengthways, 5cm fresh root ginger, peeled and cut into very fine matchsticks, 1 lemon, zest and juice, 3 tbsp coconut milk, 2 tbsp desiccated coconut, toasted, handful peanuts, toasted and handful chopped fresh coriander.

See recipes by Ravinder in her book titled: Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen available from Amazon now.