- 1 kg fresh, tightly closed mussels, cleaned
- 2–3 garlic cloves, chopped
- 1 x 2.5 cm piece fresh ginger, peeled and chopped
- salt, to taste
- 1 T curry powder
- canola oil, for frying
- 1 onion, finely chopped
- 1 large, ripe red tomato, grated
- 1x 400 ml can coconut milk
- 1 T brown sugar
- 1 T vinegar
- 2 t coriander, finely chopped
- lemon wedges, for serving
- finely chopped fresh chilli, for sprinkling
- warm naan bread, for serving
1. Discard any broken mussels or ones that do not close when tapped sharply on a counter. Pound the garlic, ginger and salt to form a paste. Mix with the curry powder.
2. Heat 2 T oil in a large, heavy pan and add the onion. Cook gently until softened but still pale, adding more oil if necessary. Stir in the curry paste. Cook gently, stirring, until fragrant. Add the tomato (discard the skin) and simmer for a few minutes.
3. Pour in the coconut milk and bring to a simmer. Add the sugar and vinegar. Simmer uncovered for 5–10 minutes until slightly reduced. Stir in the tightly closed mussels and cover tightly.
4. Cook over a high heat for a few minutes or until the mussels have opened. Discard any that stay closed but do give them a chance to open. Add the coriander. Squeeze over the lemon juice and add chilli to taste. Serve with the naan.