Foraged seafood curry

with mussels and alikreukel

PREPARING THE FISH
  • 1 Kg freshly foraged mussels
  • Freshly foraged alikreukel
  • 300g store-bought seafood mix
  • 2 diced medium onions
  • 3 tbsps oil
  • 3 chopped cloves garlic
  • 2 tbsps grated ginger
  • 3 tsps seafood masala
  • 2 tsps chilli powder
  • 2 tsps turmeric
  • 2 tsps cinamon
  • 3 star aniseed
  • 3 cinnamon sticks
  • 1 tin coconut cream
  • Handful chopped fresh coriander
  • Half cup frozen peas
  • Boil alikreukel in large pot until cooked. Let cool and slice into bite-sized pieces
  • Steam mussels for 10 mins or until mussels opened. Discard any that do not open
  • Reserve steaming liquid of mussels and remove shell that doesn’t contain mussel meat. You want half-shell mussels for your pot
  • Dice 2 medium onions, 3 cloves of garlic and same amount of ginger as the garlic
  • Put a pot on medium heat, add 3 tbsp of oil and add onion for 5-8 mins until browned
  • Add seafood masala, chilli powder, star aniseed, cinnamon sticks, turmeric & cumin
  • Cook spices through for 10 – 15 mins adding the reserved steaming liquid whenever pot goes dry
  • Add tin of coconut cream and cook for 10 mins
  • Add seafood mix and cook for 10 mins
  • Add alikreukel, mussels & frozen peas and warm through for 5 mins
  • Remove from heat
  • Finish with chopped coriander and serve with steamed rice

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