Heat the oil in a large, lidded saucepan over a medium heat. Add the fenugreek and cinnamon and fry for 30 seconds, then add the onions, lemongrass and curry leaves, and continue to cook for 2 minutes, stirring regularly until soft but not coloured

Add the chilli and garlic and cook until the garlic starts to brown, stirring to ensure it doesn’t catch and burn, then add the turmeric and cook for 15 seconds. Stir in the coconut milk, bring to a simmer and leave to cook gently for 4 minutes

Taste the sauce for seasoning and add a pinch of salt. Bring to a boil then add the mussels to the pan, cover with a lid, turn down to a medium-low heat and leave to cook until all the mussels have opened and cooked. Shake the pan every couple of minutes or so, this will help the mussels to cook and open evenly. Serve immediately