Ingredients
- 2 tbsp butter
- 100g shallots, finely diced
- 2 cloves garlic, finely diced
- 1 tbsp fresh ginger, grated
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp ground caraway
- 0.5 tsp black pepper
- 0.5 tsp chilli powder, to taste
- 1 tsp tumeric powder
- 0.5 tsp ground fenugreek seeds
- 2 tsp garam masala
- 0.5 tsp salt
- 200gm tomato puree
- 300ml coconut cream
- 40 NZ Greenshell™ Mussels (frozen half shell) defrosted in a container, juices reserved
- 1 lime juice
- Fresh coriander, chopped
- Red mild chillis, thinly sliced
Recipe also works with:
Method
Madras curry paste
- In a non-stick fry pan over a medium heat, melt the butter and slowly cook the shallots, garlic, and ginger for a few minutes. Do not allow to colour.
- Reduce the heat to low, then add all the spices, continuing to slowly cook for another 4-5 minutes, constantly stirring.
- Add the tomato puree and allow to slowly reduce to half the volume.
- Remove from heat and cool. Store in a sealed container, glass is best.
To serve
- Place a large fry pan or pot with a lid on medium high heat and place 2 tbsp of the madras curry paste in the pan with the coconut cream. Bring to a simmer.
- Place the mussels into the pot with any reserved mussel juice and place the lid on.
- Bring the sauce up to a boil and allow to cook with the lid on for 1 minute.
- Carefully remove the lid and portion 10 mussels per plate.
- Taste and season the sauce as required, then evenly distribute the sauce across the plates.
- Squeeze lime juice over the mussels and garnish with coriander and sliced chilli.
Species used in this recipe
Greenshell™ mussel Mãori Name: Kutai
Greenshell™ mussels are members of the Mytilidae family (mussels). Blue mussel (Mytilus edulis aoteanus) is a related species in the Mytilidae famil ...