0
0 ITEM(S) - £0.00 GO

Menu

    • Mussels in Coconut Curry

    Mark Sharron
    Easy
    25 minutes
    2-4
    Amount Per Serving: Calories 255; Fat 8g; Fibre 5g; Protein 27g
    Mussels in Coconut Curry is a delicious and flavorful dish that will surely please. This dish combines the sweetness of coconut milk with the spicy notes of curry powder and other spices to create a unique and flavorful dish. The mussels are cooked in curry sauce and served over steamed rice or noodles. This dish is easy to make and can be enjoyed as an appetizer or a main course.  
    1 rating
    layout 0 comment

    Ingredients

    • 2 pounds mussels
    • 1 tablespoon vegetable oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 tablespoon ginger, minced
    • 1 tablespoon curry powder
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon cayenne pepper
    • 1 can (14 ounces) coconut milk
    • 2 tablespoons fresh lime juice
    • 1 tablespoon fish sauce
    • 1/4 cup chopped fresh cilantro leaves
    • Salt and freshly ground black pepper, to taste

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Season the dish with salt and pepper to taste. 
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.