Tanzanian Style Mussel Curry

In this Tanzanian seafood curry, mussels are cooked in a sauce spiced with cloves, cardamom and ginger and enriched with creamy coconut milk.

Prep and cook time: 40mins

Serves: 4

INGREDIENTS

·       2 tbsp vegetable oil

·       1 large onion, finely chopped

·       1 red bell pepper, finely chopped

·       4 cloves

·       2 tsp minced ginger

·       2 cloves garlic, minced

·       1 ½ tsp ground coriander

·       1 ½ tsp ground cumin

·       ¾ tsp cardamom

·       ¼ tsp turmeric

·       ¼ tsp dried chillies flakes

·       1 Tin of chopped tomatoes

·       400ml hot chicken stock

·       1 tin of coconut milk

·       1 kg mussels, cleaned

·       Lime juice to taste

Steps

1.   Heat the oil in a large saucepan and add the onion, pepper and cloves and fry for about 8 mins until soft.

2.   Stir in the ginger, garlic and spices and fry for 30 secs until fragrant.

3.   Then mix in the chopped tomatoes, followed by the chicken stock, bring to the boil, then reduce the heat and simmer for 15 mins.

4.   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.

5.   Add tamarind and salt to taste.

6.   Discard any unopened mussels and serve with rice and coriander.

Bon appetit!