Ingredients

The following ingredients have 4 Servings
  • 2 tbsp vegetable oil
  • 1 large onion (finely chopped)
  • 1 red bell pepper (finely chopped)
  • 2 tsp minced ginger
  • 2 cloves garlic (minced)
  • 1.5 tsp ground coriander
  • 1.5 tsp ground cumin
  • 0.75 tsp cardamom
  • 0.25 tsp turmeric
  • 0.25 tsp dried chillies flakes
  • 1 2/3 cup finely diced tomatoes ((400ml))
  • 1 2/3 cup hot chicken broth ((400ml))
  • 1 2/3 cup coconut milk ((400 ml))
  • 2 lb mussels, cleaned ((900g))
  • Tamarind to taste (or lime juice)
  • Freshly chopped coriander
  • Rice

Instruction

  • Heat the oil in a large saucepan and add the onion, pepper and cloves and fry for about 8 mins until soft.
  • Stir in the ginger, garlic and spices and fry for 30 secs until fragrant.
  • Then mix in the chopped tomatoes, followed by the chicken stock, bring to the boil, then reduce the heat and simmer for 15 mins.
  • Add in the coconut milk, bring to the boil, reduce heat add in the mussels, and simmer for about 6 mins until all the mussels are open.
  • Add tamarind and salt to taste.
  • Discard unopened mussels and serve the curry with rice and coriander.