Lifestyle
Cape Malay curried black mussels
Savour the flavours of South Africa with every bite of Cape Malay curried black mussels - a symphony of spices in every spoonful!
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Cape Malay curried black mussels is a delicious and flavourful dish that originated in the Cape Malay community of South Africa. This dish is a fusion of traditional South African flavours and spices with the use of black mussels, which are known for their rich and sweet taste.
The mussels are cooked in a fragrant curry sauce made from a blend of aromatic spices, including coriander and curry leaves, to create a unique dish. This dish is typically served over a bed of steaming rice, and is enjoyed by people from all walks of life, making it a staple in South African cuisine.
Recipe by the Turbine Boutique Hotel and Spa (Island Café and Gastro Pub).
Ingredients
- 250g cleaned Saldanha Bay black mussels
- 10g coconut oil
- 300g onions sliced
- 800g Roma tomatoes de-skinned (chopped juice reserved)
- 7g garlic shaved
- 10g fresh ginger grated
- 1g fresh curry leaves
- 16g bo-kaap spice blend
- 15g fresh coriander chopped
Method
- Heat oil and fry onions, garlic, ginger & spice until translucent on a med heat.
- Add the mussels, cook for two minutes until mussels are open and firm, remove and cool.
- Reduce heat, add tomatoes and juice, curry leaves simmer until desired consistency is reached.
- Return the steamed mussels and coriander and reheat for two minutes and serve.