These Indian curry mussels sit right at the top of my recommended list, it is quick, spicy and delicious!
Mussel Curry with Coconut Milk.
I love this recipe! The simple and stripped back curry flavours are mellowed with coconut milk. They match perfectly with that rich taste of shellfish.
I have kicked around a couple of versions of this recipe for years and I am still in a quandary over which I prefer.
The two versions are identical other than the one contains tamarind and the other does not.
I have opted for the simpler of the two recipes to publish here on my site. If you are so inclined, add a good tablespoon or two of tamarind pulp just before you add the mussels!
I’ll not go into too much detail on the preparation of mussels as I cover it comprehensively in this steamed mussels recipe.
Can I Make This Recipe with Precooked Mussels?
Yes, you can! I have been experimenting with this in recent months after getting hooked on mussels after finding a fresh supply.
Fresh raw mussels are definitely better to my mind, but you can use both frozen or chilled mussels here.
Neither of them needs cooking because they already are cooked. As a result, they just need bringing to temperature.
So make the ‘broth’ first adding 2-3 times more water and then throw in the mussels then add a lid.
Refrigerated mussels will take around 3-4 minutes to come to temperature over a medium-high heat.
Frozen mussels will take maybe 10-12 minutes. I would start these over a high heat initially for 2-3 minutes then reduce to medium-high.
Despite being common in many cultures fish curry is a rarity in my line up.
I have almost 4 dozen curry recipes here on my website and these curry mussels are only the 4th fish or seafood curry.
They are however super tasty and always really quick and often quite special!
You should definitely check out this rather spectacular fish curry with fenugreek potatoes.
But if you want something altogether more simple and homely try this easy prawn curry.
- 1 kg Raw Mussels
- 2 Tbsp Canola oil
- 1 Red Chili Pepper
- 30 g Ginger
- 4 Cloves Garlic
- 2 Spring Onions
- 1 Tsp Brown Mustard Seeds
- 1 Tsp Fennel Seeds
- 1/2 Tsp Black Pepper
- 1/2 Tsp Kashmiri Chili Powder
- 1 Tsp Ground Turmeric
- 1/4 Tsp Salt
- 50 ml Water
- 160 g Can Coconut milk
- 1 Tsp Garam Masala
- Prepare the mussels.
- Finely slice the chili and garlic
- Grate the ginger.
- Finely chop the spring onions.
- Heat a wok over a high heat and when shimmering add in the oil.
- Throw in the white parts of the spring onion, garlic, ginger and chili pepper and stir fry for 60 seconds.
- Now add in the mustard seeds, fennel seeds, black pepper, chili powder and turmeric.
- Stir for 30 seconds and then add the water, stir and then in quickly with the mussels.
- Place on the lid and cook until the mussels open, this should take 3-4 minutes.
- Now stir in the coconut milk and garam masala and cook for another minute or two.
- Serve sprinkled with the green parts of the spring onion.
Try and get your hands on some cleaned mussels, if not budget an extra 15 minutes to clean a kilo of mussels.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 771 Total Fat: 44g Saturated Fat: 19g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 140mg Sodium: 1557mg Carbohydrates: 32g Fiber: 3g Sugar: 2g Protein: 63g