Madras Curry Paste
- In a non-stick fry pan over a medium heat melt the butter & slowly cook the shallots, garlic & ginger without color. This should take a few minutes, reduce the heat to low then add all the spices & continue to slowly cook for another 4-5 minutes constantly stirring.
- Add the tomato puree & allow to slowly reduce to ½ the volume. Remove from the heat & allow to cool.
- Store in a sealed container (glass is best).
To Complete the Dish
- Place a large fry pan/pot with a lid (whatever your choice of cooking utensil it will need to take 40 mussels) on a medium high heat & place the 2 Tablespoons of madras curry paste in the pan with the coconut cream & bring to a simmer.
- Place the mussels into the pot with the reserved mussel juice & place the lid on the fry pan/pot. Bring the sauce up to a boil & allow to cook with the lid on for 1 minute.
- Carefully remove the lid & portion 10 mussels per plate, taste & season the sauce as required then evenly distribute the sauce across all the plates, squeeze the over the mussels & garnish with coriander & sliced chilli.
- Option - serve with a side of sweet potato fries.
You can obviously purchase a store brought curry but making your own allows you to adjust the spices to suit your own taste & has a certain amount of satisfaction & achievement. This dish could also be served in a larger bowl & served as a shared dish. Sweet potato fries offer a sweet textural side dish that complements the flavours. For best results purchase whole spices & grind them as required to maintain flavour integrity.
About the Chef
The Greenshell™ Mussel is possibly the most iconic representative of New Zealand’s seafood history. As a travelling ambassador for New Zealand cuisine I have always utilised Greenshell™ Mussels with complimentary results. At home, New Zealand diners recognise the Greenshell™ Mussel ...