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Mussel Curry with Finger Lime
Recipe by Rhiannon Anderson
Indulge in these simple, hearty curried mussels with flatbread
- Steps
- Ingredients
Steps
- Prepare coals for a hibachi if using. Preheat oven to 180oC.
- For the Flatbread, place water, yoghurt, sugar and yeast into the bowl of a stand mixer fitted with a dough hook. Set aside for 10 minutes.
- Add flour and salt and then mix. Increase speed to medium to knead for 5 minutes. Cover the bowl with a clean tea towel and set aside for 20 minutes.
- Divide dough into 16 equal portions. Roll each portion out to a diameter of 9mm. Cook on hibachi or in a searing hot cast iron pan for 3 minutes on each side. Remove from the heat and brush each side with oil and sprinkle with salt. Cover with a clean tea towel to keep warm.
- For the Curried Mussels, wrap belacan in foil and roast for 10 minutes.
- Soak red chillies in warm water for 5 minutes. Drain well to use.
- Place ginger, garlic, cayenne chilli and turmeric into a small food processor. Add roasted belacan and soaked chillies and blend to a fine paste.
- Place oil into a large sauté pan over medium heat. Add the paste and fry until golden, for 5 minutes.
- Add coconut cream, stock, fish sauce, lime juice and palm sugar and bring to the boil. Reduce the heat to low and simmer sauce for 20 minutes.
- Add mussels, cover saucepan and boil until shells open, about 2-3 minutes.
- Divide mussels between bowls and ladle sauce over the top. Garnish with finger lime and serve with Flatbreads on the side.
