Mussels with Tamarind and Coconut (2)
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Serve on its own or with rice or bread.