African Recipe – in this Tanzanian seafood curry, mussels are cooked in a sauce spiced with cloves, cardamom and ginger and enriched with creamy coconut milk.
I have this friend Ozoz, who blogs over at Kitchen Butterfly. I pretty much stalk her on Instagram (after finding her via a hashtag search on okra), loving the pictures she shares of life in Nigeria, traditional and contemporary Nigerian recipes and her fabulous selfies. I have some serious selfie envy going on here.
She recently travelled to Tanzania and in true Ozoz style, kept us entertained with all her exploits and the culinary experiences. I was utterly hooked on all the Tanzanian flavours and eats that she shared daily. So much so, that I found myself researching Tanzanian cuisine and wanting to share some of the recipes I came across here.
One of the dishes that came up again and again is a Tanzanian fish curry. So clearly I needed to start with this and settled on my version of a Tanzanian seafood curry. The mussels are cooked in a sauce spiced with cloves, cardamom, coriander and ginger and enriched with some creamy coconut milk and delicious finely sieved tomatoes. Oh folks, just imagine the rich flavours in this. All you need to do is serve it over some warm rice and a scattering of herbs. You can easily add in different seafood like fish and prawns. I certainly intend to and will share some of the different versions further down the line.
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 chopped tomatoes like those from Cirio Tomatoes. Seriously, their tomatoes are unbelievably good and make such a different to your final dish. Pop over to their website to find out more about their entire range. Your palate will thank you.
Why not check out this Easy Mauritian Prawn and Mussels Rougaille.
Here is how to make a Tanzanian seafood curry – please do share your pictures with me on Instagram.
This post is sponsored. Thank you for supporting the brands that make it possible for me to continue cooking up great recipes for you. All opinions are my own.
- 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
- 400 ml (1.7 cup) finely chopped tomatoes I used Cirio
- 400 ml (1.7 cup) hot chicken stock
- 400 ml (1.7 cup) coconut milk
- 1 kg mussels cleaned
- 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.
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- 2 x tin Cirio chopped tomatoes
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- 2 x tin Cirio Datterini tomatoes
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To be in with a chance of winning this, all you have to do is enter via the rafflecopter form below. You can even win extra entries by tweeting and sharing some of my recipes each day. This giveaway is open to UK entrants only and runs until Wednesday 31st August 2016. Good luck.
For more prizes, visit my giveaway page.