Sour Orange Curry Of Mussels
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Sour Orange Curry Of Mussels
Recipe By Louis Tikaram
Ingredients
Curry Paste
1 cup red shallots
⅓ cup garlic
½ cup dried shrimp
1 cup dried red chillies, seeded
¾ cup tamarind pulp
Curry
1 ltr Coles real chicken stock
⅓ cup curry paste (*refer to recipe below)
4 lime leaves
1 stalk lemongrass, bruised
100 ml fish sauce
⅓ cup castor sugar
⅓ cup tamarind pulp
4 snake beans
6 cobs baby corn
1 tomato
12 betel leaves, 6 whole and 6 shredded
1 kg black mussels
2 long red chillies, seeded, very finely sliced
½ cup coriander leaves
Method
For the Curry Paste
Soak chillies and shrimp separately in warm water for 20 minutes then drain.
Place garlic, shallot and shrimp in a food processor and blend to a smooth paste.
With the motor running, add the chillies and tamarind and blend until it becomes smooth.
For the Curry
Bring stock to the boil, add paste and simmer for 3 minutes.
Add lime leaves, ½ the lemongrass, fish sauce, sugar, and tamarind, it should taste sour, salty and sweet.
Simmer for a further 2 minutes, then add snake beans, corn, tomato and the 6 whole betel leaves slightly torn.
Simmer for a further 2 minutes, taste and add more fish sauce, sugar or tamarind if necessary.
Add cleaned mussels and simmer for another minute or so, to just warm through.
Spoon into a serving bowl, garnish with shredded betel leaf, chilli, coriander and serve with steamed rice.
