Name: Dried fruit atchar
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Makes 4 x 250 ml jars servings
Cuisine: Side Servings
Ingredients: mixed dried fruit 600g,dried apricot mebos 250g,dates, pitted and roughly chopped 100g,sugar 2T,canola oil 1⁄4 cup,garlic, thinly sliced 4cloves,ground turmeric 1⁄2t,cumin seeds 1t,curry leaves 15,fresh green chilli, sliced 1,white vinegar 3T

Atchar recipes

Dried fruit atchar

5 minutes

Braai recipes

Slow grilled lamb ribs

40 minutes

Cheese recipes

Paneer pilau

40 minutes

Aliums

Beetroot curry

30 minutes

Chicken recipes

Haleem

2 hours

Asian recipes

Asian-style pork belly

1 hour 15 minutes

Cabbage recipes

Sticky tofu-and-black rice bowl with quick-pickled cabbage

10 minutes

Brinjal recipes

Brinjal curry with chickpea dumplings

30 minutes

Curry recipes

Egg curry

15 minutes

Mussels in Thai green curry broth

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 25 minutes

Ingredients

For the green curry paste:

2 t cumin seeds, toasted and ground
2 T coriander seeds, toasted and ground
2 green chillies, seeded and chopped
4 garlic cloves, peeled and chopped
50 g ginger, peeled and chopped
3 Thai lime leaves, stems removed and shredded
1 lemon grass stalk (white part only), thinly sliced
2 cups coriander, chopped
3 T canola oil
1 T brown sugar
4 spring onions, roughly chopped
sea salt, to taste

For the green curry broth:

120 g Thai green curry paste (above)
1 x 400 ml can coconut cream
soya sauce, to taste
1⁄2 lime or lemon, juiced
1 t sesame oil
500 g mussels, washed and cleaned
fish sauce, to taste
coriander, for serving
lime wedges, for serving
4 red chillies, sliced, for serving
8 fried yoghurt bread, for serving

Method

1. To make the green curry paste, process all the ingredients in a Nutribullet, scraping down the sides of the jug to ensure a fine paste. Check the seasoning, then transfer to an airtight container and cover with a layer of canola oil to preserve the colour until ready to use.

2. To make the broth, place the curry paste in a saucepan over a medium heat and fry, stirring frequently, for 2–3 minutes until fragrant. Add the coconut cream and simmer for 10–15 minutes. Remove from the heat, add the soya sauce, lemon or lime juice and sesame oil, and transfer to a large saucepan.

3. Add the mussels, bring to a simmer and steam for 3–5 minutes with the lid on until the mussels have opened. Discard any that do not open. Remove from the heat and season with the fish sauce. Transfer to a serving bowl, top with fresh coriander and serve with the lime wedges, fresh chilli and fried yoghurt bread.

Find more seafood recipes here.

Photography: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

Beetroot vindaloo with butternut purée

Spicy brinjal with lentil pasta

Meatball soup