Curried Mussel With Coconut Cream
|Ginger||1 Inch, chopped|
|Garlic||4 Clove (20 gm), chopped|
|Onion||2 Medium, chopped|
|Anise seeds||1⁄2 Teaspoon|
|Coconut cream||1 Cup (16 tbs)|
|Liqueur||3 Tablespoon (Anise flavoured)|
|Tomato||1 Large, cut into wedges|
|Parsley||1 Tablespoon, chopped|
|Water||1⁄2 Cup (8 tbs) (Curry paste ( This is made by mixing Chillie Powder (half tspn) Turmeric Powder(half tsp), Corriander Powder (1 tspn) curry)|
|Chili powder||1⁄2 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Coriander powder||1 Teaspoon|
Heat oil in a large skillet. Add the chopped onions saute' until it is tender. Add the Ginger and garlic chopped. Saute the mixture till giger garlic gives out the aroma. Add the curry paste, tomatoes and the anise seeds. Add the mussels and boil for about one minute. Add the liqueur and some water. Pour the coconut cream. Add salt cover and cook for about 6 to 8 minutes(REMOVE ANY MUSSLES THAT ARE NOT OPEN). Check for seasoning and divide mussles into four equal portions. Pour the remaining sauce equally and serve with chopped parsley.
You can serve this delicacy in a tender coconut shell with the coconut in it. (Buy your tender coconut in your nearest Thai store)
Serve with lemon wedges and crusty bread.