Curry with mussels
4 servings
20 minutes
Mussels curry is an exotic dish of Indian cuisine that combines rich aromas of coconut, lime, and spices. Its origins trace back to the traditions of India's coastal regions, where fresh seafood meets vibrant curry flavors. The broth infused with lemongrass and fish sauce reveals the delicate taste of mussels, making them juicy and fragrant. Red curry paste adds heat and depth to the dish, while fresh tomatoes and cilantro provide freshness and lightness. Mussels curry is perfect for a family dinner or a festive feast. It is served hot alongside rice or crispy bread to savor every drop of the spicy sauce.
1
Boil a mixture of coconut milk and broth in a deep saucepan. Add curry paste or powder, finely chopped lemongrass, lime juice, fish sauce, and cook for ten minutes.
- Coconut milk: 400 ml
- Chicken broth: 0.5 l
- Red curry paste: 1 tablespoon
- Lemongrass: 2 stems
- Lime: 4 pieces
- Fish sauce: 2 tablespoons
2
Strain the contents of the saucepan to remove the lemongrass, pour the clean broth back into the saucepan, add the mussels, and cook for three to four minutes until the mussels open.
- Lemongrass: 2 stems
- Mussels: 1 kg
3
Then add finely chopped tomatoes and coarsely chopped cilantro to the saucepan. Mix and serve immediately.
- Tomatoes: 2 pieces
- Cilantro: 1 bunch
