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Recipes / Mussel / Pineapple Mussel Curry

Recipe Name: Pineapple Mussel Curry Servings: 4
1 cup Coconut cream
2 tbsp. curry paste
2 tbsp. fish sauce
1 tbsp. palm sugar
1 tbsp. thick tamarind water
2 cups coconut milk
1 LB mussels, cleaned
medium pineapple, peeled & chopped
3-4 kaffir lime leaves, torn
2 large red chilies, deseeded

Curry Paste:

3 large dried red chilies, deseeded & chopped
1 stalk lemongrass, sliced finely
1 tbsp. galangal, peeled & sliced
4 red shallots, sliced
3 cloves garlic, chopped
1 tsp. lime zest
1 tsp. ground white peppercorns
2 tbsp. roasted fish
1 tsp. roasted shrimp paste
1 tsp. salt
Make the curry paste . Puree all the ingredients in a food processor until fine, using as little water as possible. Boil and separate the coconut cream in a pan over a medium heat, stirring constantly, then add the curry paste and continue stirring for about 4 minutes. Add the fish sauce, palm sugar and tamarind water. Fry for a few minutes until the color deepens and the sugar cooks. Pour in the coconut milk and when the curry comes to the boil add the mussels, pineapple and lime leaves. Turn down the heat and simmer until the mussels open, about 3 - 7 minutes. Just before serving stir in the chilies and check the flavor, adjusting if necessary with more fish sauce, tamarind water or palm sugar.
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