Mussels in a Spicy Tomato and Tamarind Sauce
Mussels in a Spicy Tomato and Tamarind Sauce
Get this quick and easy African-style seafood recipe by Reza Mahammad from Reza's African Kitchen.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
Ingredients
  • Spice Blend
  • 1 teaspoon Fennel seeds
  • 1 teaspoon Coriander seeds
  • 1 teaspoon Peppercorns
  • Broth
  • 1 tablespoon vegetable oil
  • 1 Onion, diced
  • 1 tablespoon Garlic, minced
  • 2 tablespoons Ginger, minced
  • 1 teaspoon Chilli powder
  • 2 tablespoons Tamarind paste
  • 1 tin chopped Tomato
  • 800 millilitres Fish stock
  • 1 kilogram Mussels
  • Tempering Spices
  • Pinch Asafoetida powder
  • ¼ teaspoon Mustard seeds
  • 1 sprig curry leaves
  • 2 green Chilli, split
  • 2 tablespoons vegetable oil
  • 2 tablespoons Chives, chopped
  • 2 tablespoons oil
  • 250 grams bread flour
  • 25 millilitres olive oil
  • 10 grams salt
  • 10 grams yeast
  • 125 grams Tepid water
  • Onion & Cumin Bread
  • 1 teaspoon Cumin seeds
  • 1 teaspoon sugar
  • 1 Onion, sliced
Method
  1. Dry roast the Fennel seeds, black peppercorns and Coriander seeds, then grind in coffee grinder
  2. Heat the oil in a sauce pan and add the onions sauté to soften. Now toss in the ginger and garlic and lightly sauté to cook through. Add the dry roast spices, the tamarind and the Chilli powder Pour in the fish stock and chopped tomato
  3. Bring to the boil and then reduce to a simmer and cook until the liquid has reduced by half
  4. Strain, pressing against the solids to remove as much flavour as possible - Discard the solids
  5. Bring the reduced liquid to the boil, toss in the Mussels, cover with a lid and cook for 3-4 minutes until mussels have opened
  6. Meanwhile, heat the vegetable oil to smoking hot, add the asafoetida, crackle the mustard seeds then add the curry leaves and chilli
  7. Once the spices are all tempered, pour onto the mussels, stir through and sprinkle with chopped chives
  8. Served with a crusty bread such as the Onion and Cumin Bread
  1. Onion & Cumin Bread
  2. Dry roast the cumin Seeds, then once fragrant add the Olive oil and Onion. Sweet the onion, till soft then add the sugar and salt
  3. Cool and reserve
  4. Pre heat the oven to 180°C
  5. Place the flour, oil and salt in a mixing bowl. Place the yeast in a small bowl and add half the water, stir to combine. Add to the flour mixture along with the remaining water. Mix with a dough hook on medium speed for 6 minutes. Place the dough into a lightly greased bowl and cover with cling film. Prove in a warm place until double in size. This should take 45 minutes to 1 hour
  6. Turn the dough out onto a lightly floured surface and firmly knock back, by using your fist to flatten the dough
  7. Scatter with the reserved onion mixture and the roll up
  8. Now gently shape to the size of the loaf tin and place inside to prove in a warm place for 1 hour, this time covering the tin with a tea towel
  9. Place in an oven and bake for 35-40 minutes
  10. When ready, remove the onion bread from the oven and allow to cool on a wire rack.
  11. When you are ready to serve, slice generously or tear into chunks

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