Curried Mussels
This Curried Mussels dish featured on James' Herbs and Spices Masterclass. It is really simple and utilises great spices including ground cumin, ground coriander, chilli powder and garam masala.
Ingredients
- 15ml veg oil
- 1 kilo mussels
- 1 onion peeled and diced
- 1 green chilli diced
- 1 tbs garlic puree
- 1 tbs ginger puree
- pinch saffron
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1 tbs garam masala
- splash of water
- 1 x 200ml coconut milk
- 1 small bunch coriander chopped
- Few sprigs of holy basil
Method
Heat a large pan, add the oil and onion and mix the dry spices with the water to a paste.
Pop in the pan and then mix thoroughly. Add the coconut milk, purees and fresh herbs. When mixed in add the mussels, pop a lid on and cook for 3 to 4 minutes.
Ingredients
- 15ml veg oil
- 1 kilo mussels
- 1 onion peeled and diced
- 1 green chilli diced
- 1 tbs garlic puree
- 1 tbs ginger puree
- pinch saffron
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1 tbs garam masala
- splash of water
- 1 x 200ml coconut milk
- 1 small bunch coriander chopped
- Few sprigs of holy basil
Method
Heat a large pan, add the oil and onion and mix the dry spices with the water to a paste.
Pop in the pan and then mix thoroughly. Add the coconut milk, purees and fresh herbs. When mixed in add the mussels, pop a lid on and cook for 3 to 4 minutes.
