A midweek dinner recipe from Nigel Slater.
Ingredients
- 2 tbsps groundnut oil
- 1 large onion peeled and finely chopped
- 1/2 tsp yellow mustard seeds
- 2 red chillies deseeded and finely chopped
- 1/2 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 400 g tomatoes chopped
- 1 tbsp tamarind paste
- 200 ml coconut milk
- 1 kg cleaned mussels or clams, salmon or other firm fish
- fresh coriander coriander or mint optional
Servings:
Instructions
- Warm the oil in a deep nonstick pan, Add the onion and when it has started to colour slightly add the chillies and dried spices. stir for a minute or two until the spices are warm and fragrant.
- Add the tomatoes and leave to soften for 5 minutes then add 80ml water, the tamarind paste and the coconut milk. Bring to a boil, reduce to a simmer and simmer for 5-15 minutes depending on how thick you like the sauce. If serving with rice you will want it quite soupy.
- Add the mussels, salt, black pepper and fresh herbs if using. Cover and leave to cook for 3-4 minutes until the mussels open, discarding any that remain closed.
- Serve on its own or with rice or bread.
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