A cheap and aromatic supper with Asian flavours from Thomasina Miers.
Ingredients
- 3 tbsp rapeseed or groundnut oil
- 1 large onion peeled and chopped
- salt and black pepper
- 3 garlic cloves peeled and chopped
- 1 large knob ginger peeled and finely chopped
- 2 bird’s eye chillies finely chopped
- 1½ tsp ground turmeric
- 1 tbsp ground coriander
- 2 x 400ml tins coconut milk
- 2 tbsp fish sauce or to taste
- 375 g jasmine rice unwashed
- 1.5 kg mussels cleaned
- For the temper optional
- 3 tbsp rapeseed oil
- 2 tsp heapedblack mustard seeds
- 16-18 curry leaves
- 16-18 curry leaves
Servings:
Instructions
- Warm two tablespoons of the oil in a medium pan over a medium heat, add the onion, season with a few pinches of salt and fry for 10 minutes, until coloured and soft.
- Add the garlic, ginger and chilli, cook for another three minutes, then add the spices and stir-fry for a minute. Pour in the coconut milk and 150ml water, season to taste with the fish sauce, then bring to a simmer and leave to cook very gently while you make the rice.
- Wash the rice once under cold, running water, then tip into a pan and add 650ml cold water. Bring to a boil, cover, turn down the heat to its lowest setting and leave to cook undisturbed for 10 minutes. Take off the heat and set aside somewhere warm, still covered.
- Heat the remaining tablespoon of oil over a high heat in a wok or other large pan for which you have a lid. Once smoking, throw in the mussels, shake once and cover the pan.
- Cook for a minute, then pour in the coconut milk mixture and cook for a few minutes more, until the milk is simmering and the mussels have opened (discard any that don’t).
- For a final flourish, warm the tempering oil in a small frying pan over a medium-high heat, add the mustard seeds and, as soon as they begin to pop, add the curry leaves and cook until crisp and translucent, then take off the heat.
- Fluff the rice with a fork, then divide between bowls, ladle the mussels on top and spoon on the temper to finish.
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