Skip to main content

Madras curry paste

2 tbsp butter

100g shallots, finely diced

2 cloves garlic, finely diced

1 tbsp fresh ginger, grated

½ tsp ground cumin

½ tsp ground coriander

½ tsp ground caraway

½ tsp black pepper

½ tsp chilli powder, to taste

1 tsp tumeric powder

½ tsp ground fenugreek seeds

2 tsp garam masala

½ tsp salt

200gm tomato puree

To serve

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


Madras curry paste

  1. 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.
  2. Reduce the heat to low, then add all the spices, continuing to slowly cook for another 4-5 minutes, constantly stirring. 
  3. Add the tomato puree and allow to slowly reduce to half the volume.
  4. Remove from heat and cool. Store in a sealed container, glass is best.

To serve

  1. 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.
  2. Place the mussels into the pot with any reserved mussel juice and place the lid on.
  3. Bring the sauce up to a boil and allow to cook with the lid on for 1 minute.
  4. Carefully remove the lid and portion 10 mussels per plate.
  5. Taste and season the sauce as required, then evenly distribute the sauce across the plates.
  6. Squeeze lime juice over the mussels and garnish with coriander and sliced chilli.