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Cape Malay Curry Mussels with Coconut Milk Recipe

Fresh mussels cooked in a mildly spiced Cape Malay curry sauce with coconut milk, turmeric, ginger and fresh tomato. A fragrant, creamy sauce that comes together in 15 minutes. Serves 2 as a main or 4 as a starter.
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A recipe for mussels cooked in Cape Malay curry sauce
Prep Time:15 minutes
Cook Time:25 minutes

Ingredients

  • 1 kg fresh mussels in the shell cleaned (or frozen mussels in the shell)
  • 2 Tbsp olive oil or neutral oil
  • 1 onion finely diced
  • 2 to 3 cloves garlic minced
  • 1 Tbsp fresh ginger grated
  • 1 Tbsp Cape Malay curry powder
  • 1 tsp ground turmeric
  • 3 Roma tomatoes seeds removed and finely diced
  • 1½ to 2 tsp sugar
  • 1 x 400 ml tin coconut milk
  • 1 tsp garam masala
  • Fresh coriander leaves to serve
  • Salt to taste

Instructions

  • Heat the olive oil in a large lidded shallow casserole or pot over medium heat. Add the onion and fry for a few minutes until softened.
  • Add the garlic and ginger and cook for about a minute until fragrant.
  • Add the Cape Malay curry powder and turmeric and cook briefly, stirring, until fragrant.
  • Add the diced tomatoes and sugar and stir to combine.
  • Pour in the coconut milk and season with salt. Allow the sauce to bubble gently for about 10 minutes.
  • Stir through the garam masala and check the seasoning, adjusting to taste.
  • Add the mussels and close the lid. Cook for about 8 to 10 minutes until all the shells have opened. Discard any mussels that remain closed.
  • Serve in deep bowls scattered with fresh coriander, with crusty bread or French fries alongside to mop up the sauce.

Notes

Garam masala is a finishing spice and should be added at the end of the sauce rather than at the beginning. Cape Malay curry powder is mild and fragrant rather than hot; do not substitute with a hot curry powder. Fresh mussels are best, but frozen mussels in the shell cook well from frozen directly in the sauce. Always discard any mussels that remain closed after cooking.
Storage: Cooked mussels should be eaten immediately but can be stored and reheated within a day or two. The curry sauce without the mussels can be stored in an airtight container in the fridge for up to 2 days. 
Reheating: If you make the sauce in advance, it can be reheated before adding the mussels. Reheat the sauce and mussels in a lidded casserole.
Freezing: Not suitable for freezing once the mussels are cooked. The sauce without mussels can be frozen for up to 1 month.
Servings: 2