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Curried Mussel With Coconut Cream

ajitdamu's picture
A nice and creamy fussion dish with laced with coconut cream, anis seeds and indian spices.
Ingredients
  Mussels 2 Pound
  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)
  Salt To Taste
  Liqueur 3 Tablespoon (Anise flavoured)
  Tomato 1 Large, cut into wedges
  Parsley 1 Tablespoon, chopped
  Lime wedges 4
  Oil 3 Tablespoon
  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
  Curry 1 Teaspoon
Directions

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.

Suggestion

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.

Recipe Summary

Cuisine: 
Fusion
Course: 
Appetizer
Feel: 
Creamy
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Seafood
Interest: 
Aphrodisiac
Preparation Time: 
25 Minutes
Cook Time: 
15 Minutes
Ready In: 
40 Minutes
Servings: 
4

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1 Comment

Anonymous's picture
Mussels with coconut cream seems to be a delicious dish. Is there any other way I can try this dish? I'm allergic to coconut.