Ingredients
Mussel curry
60 ml Olive oil
1 Red onion, finely diced
1 Can diced tomatoes
Salt and pepper, to taste
3 ml Garlic cloves, finely diced
22.5 ml Garam Masala
5 ml Curry powder mild
1.25 ml Cumin
1.25 ml Chili powder
1 Can Coconut cream
Salt and pepper to taste
500 g Mussels, de-bearded and cleaned
Phaphatha
375 g Self raising flour
2.5 ml Salt
13 g Sugar
31 ml Vegetable oil
63 ml Milk
Water (if needed for the dough)
Oil to fry
To serve
125 ml fresh coriander, stalks removed and finely chopped. Reserve some whole leaves to garnish.
250 g plain yoghurt
Instructions
PHAPHATHA METHOD
- Mix together the flour, salt, and sugar.
- Add the milk and oil and mix together to form a dough. If it is too dry, add some water to get a nice dough consistency.
- Take a fist size of dough and roll it out in a round.
- Heat some oil in a fireproof pan and fry the phaphatha on both sides, until golden brown.
- Set aside to service.
MUSSEL CURRY METHOD
- Heat the oil in a fireproof pan.
- Add the red onion and tomato to the pan.
- Add salt and pepper to taste and cook until the onions are soft and the tomato juice has reduced.
- Add the garlic, garam masala, curry powder, cumin, and chili powder and mix it through completely.
- Add the coconut cream and bring the mixture to a boil.
- Adjust the seasoning.
- Add the mussels and over medium heat, close the lid and let them steam for 5 – 7 minutes or until they’re done.
- Once the mussels are all open, the curry is cooked.
- Discard any unopened mussels.
TO SERVE
- Add some chopped coriander to the plain yoghurt.
- Cut the phaphatha in triangles.
- Dish up the mussel curry in a bowl.
- Add the phaphatha on the side and add the yoghurt on the other side and garnish with a fresh coriander leaf.