
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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