This is without a doubt, the Best Mussel Curry you will try! It is made quickly an easily with panty staple ingredients and turns out perfectly every single time.
Suitable for gluten free diets.
One of my friends Ozoz previously travelled to Tanzania and kept us entertained with all her exploits and culinary experiences. I was utterly hooked on all the flavours and eats.
She kept on sharing Tanzanian curries and so when I was gifted some mussels. I decided to make a Mussel Curry dish.
These fantastic curry mussels are cooked in a tomato sauce spiced with cloves, cardamom, coriander and ginger and enriched with some creamy coconut milk. Simply a delicious seafood coconut curry.
- Oil – use vegetable or olive oil
- Vegetables – this recipe calls for a combination of onion and bell pepper.
- Seasoning – the flavors in here are from minced ginger, minced garlic, ground coriander, ground cumin, ground cardamom, ground turmeric, and red pepper flakes. Use more or less of the seasonings to your taste. Try and use as fresh seasoning as you can.
- Tomatoes – you use use the best quality finely diced tomatoes you can find.
- Stock – use some hot chicken broth but feel free to use vegetable broth too.
- Coconut milk – get the creamiest ones you can find with the highest coconut content.
- Mussels – make sure they are cleaned
- Tamarind paste – to add sharpness. Use lime juice instead if you prefer.
How To Make Mussel Curry
Get complete ingredients list and instructions from the recipe card below.
- Heat the oil in a large saucepan and add the onion, pepper and cloves and saute for about 8 minutes until soft.
- Stir in the ginger, garlic and spices and fry for 30 seconds until fragrant.
- Then mix in the diced tomatoes, followed by the chicken broth, bring to the boil, then reduce the heat and simmer for 15 minutes.
- Add coconut milk, bring to the boil, reduce heat add in the cleaned mussels, and simmer for about 6 minutes until all the mussels open.
- Add tamarind and salt to taste.
- Discard unopened mussels and serve the curry with rice and sprinkle chopped cilantro and lime wedges.
- As always try and get hold of the best ingredient that you can. Make sure to get as fresh mussels as you can, coconut milk with a high percentage of coconut.
- Also make sure to use really good thick tasty diced tomatoes for these coconut mussels.
- Add in you own home made curry powder. I love this Jamaican Curry Powder for a Caribbean version.
- For a Thai mussels version use your favorite curry paste instead of seasonings. I love Thai red curry sauce and swap the tamarind for some fish sauce or lime juice and add in some basil leaves.
- You can easily substitute in different protein like fish and shrimps.
- Want this spicy then add more red pepper flakes.
Place your mussels in a colander or bowl in the sink and run shells under cold water. Rinse them and use a scrubber to remove any debris and sand and seaweed from their shells.
Check when cleaning them. If they are open or if they smell then please get rid of them
Feel free to serve this coconut curry mussels with some rice like Instant Pot Brown Rice, some crusty bread or a simple green salad.
For More Seafood Recipes
If you are interested in more seafood recipes then why not check out these below.
- Easy Shrimp Creole
- Frozen Shrimp In Air Fryer.
- 10 Minute Blackened Shrimp.
- Air Fryer Bacon Wrapped Shrimp.
- Grilled Shrimp Salad.
- Easy Mauritian Prawn and Mussels Rougaille
- 15 Minutes Thai Prawn Curry.
Get The Mussels Curry Recipe
Don’t forget to tag #recipesfromapantry on Instagram or Twitter if you try Tanzanian Style Mussel Curry! It is really, really awesome for me when you make one of my recipes and I’d love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Tanzanian Style Mussel Curry
- 2 tbsp vegetable oil
- 1 large onion finely chopped
- 1 red bell pepper finely chopped
- 2 tsp minced ginger
- 2 cloves garlic minced
- 1.5 tsp ground coriander
- 1.5 tsp ground cumin
- 0.75 tsp cardamom
- 0.25 tsp turmeric
- 0.25 tsp dried chillies flakes
- 1 2/3 cup finely diced tomatoes (400ml)
- 1 2/3 cup hot chicken broth (400ml)
- 1 2/3 cup coconut milk (400 ml)
- 2 lb mussels, cleaned (900g)
- Tamarind to taste or lime juice
- Freshly chopped coriander
- Heat the oil in a large saucepan and add the onion, pepper and cloves and fry for about 8 mins until soft.
- Stir in the ginger, garlic and spices and fry for 30 secs until fragrant.
- Then mix in the chopped tomatoes, followed by the chicken stock, bring to the boil, then reduce the heat and simmer for 15 mins.
- Add in the coconut milk, bring to the boil, reduce heat add in the mussels, and simmer for about 6 mins until all the mussels are open.
- Add tamarind and salt to taste.
- Discard unopened mussels and serve the curry with rice and coriander.