Indian mussels with creamy curry sauce
|1 kilogram of mussels by Prins & Dingemanse||2 teaspoons of curry|
|2 onions, finely chopped||5 twigs of coriander, finely chopped|
|1 red chilli pepper, finely chopped||Juice of 1/2 lemon|
|4 centimetres of ginger, peeled and grated||Salt|
|1 tablespoon of tomato paste||1 tsp sugar|
|400 millilitres of coconut milk||Neutral oil, such as sunflower or peanut oil|
The taste of these Indian mussels with creamy curry sauce brings you to an authentic restaurant in India. The mussels are boiled in a delicious creamy curry sauce. A hint of sweetness due to the coconut milk and a little sharp, due to the curry and the red chilli pepper. Don't forget to serve this with some naan bread or fragrant Pandan rice for dipping, because it would be a shame to leave it on the plate!
Rinse the mussels generously with cold water. Discard broken mussels and those that remain open after being tapped with the backside of a spoon or against the dresser. Heat a good dash of oil in a large wok or a cast-iron pan. Fry the onions for 8 minutes until they are soft. Add the curry to the onions and fry for another 2 minutes. Add the red chilli pepper, ginger and garlic. Fry for 1 minute and then add the tomato paste, sugar, salt, coconut milk, and lemon juice in the pan. Bring to the boil. As soon as the creamy curry sauce is boiling, add the drained mussels. Cover the saucepan with a lid and boil the mussels for a few minutes until the shells open. Stir and sprinkle with finely chopped coriander before serving the Indian mussels.
Tipp! Serve with fragrant Pandan rice or bits and pieces of naan bread. These are for dipping in the tasty creamy coconut curry.
- Dutch bottom-culture mussels