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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 minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Servings 4
Calories 450kcal
- 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
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.
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