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Tanzanian fish curry,_-8 | Recipes From A Pantry
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Tanzanian Style Mussel Curry

In this Tanzanian seafood curry, mussels are cooked in a sauce spiced with cloves, cardamom and ginger and enriched with creamy coconut milk
Course Main
Cuisine African
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 450kcal

Ingredients

  • 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

To serve:

  • Freshly chopped coriander
  • Rice

Instructions

  • 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.

Nutrition

Calories: 450kcal | Carbohydrates: 20g | Protein: 21g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 38mg | Sodium: 669mg | Potassium: 1047mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1265IU | Vitamin C: 62.3mg | Calcium: 104mg | Iron: 10.4mg