Recipe
Recipe

Ingredients
Madras curry paste
- 2 tbsp butter
- 100g shallots, finely diced
- 2 cloves garlic, finely diced
- 1 tbsp fresh ginger, grated
- ½tsp ground cumin
- ½tsp ground coriander
- ½tsp ground caraway
- ½tsp black pepper
- ½tsp chilli powder (to your own taste)
- 1 tsp tumeric powder
- ½tsp ground fenugreek seeds
- 2 tsp garam masala
- ½tsp salt
- 200gm tomato puree
To serve
- 300ml coconut cream
- 40 NZ Greenshell™ Mussels, frozen ½ shell, defrosted in a container. Reserve any juice that comes from defrosting for the sauce
- 1 lime juice
- fresh coriander, chopped
- red (mild) chillis, thinly sliced

Seafood used

Cooking method
Madras curry paste
- In a non-stick fry pan over a medium heat, melt the butter & slowly cook the shallots, garlic & ginger (do not allow to colour). This should take a few minutes. Reduce the heat to low, then add all the spices & continue to slowly cook for another 4-5 minutes, constantly stirring.
- Add the tomato puree & allow to slowly reduce to half the volume. Remove from heat & cool. Store in a sealed container (glass is best).
To serve
- Place a large fry pan/pot with a lid on medium high heat & 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 & place the lid on. Bring the sauce up to a boil & allow to cook with the lid on for 1 minute.
- Carefully remove the lid & portion 10 mussels per plate. Taste & season the sauce as required, then evenly distribute the sauce across the plates. Squeeze lime juice over the mussels & garnish with coriander & sliced chilli.
This recipe serves 4 people.
Image and recipe courtesy Nurtured Seafood