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
PHAPHATHA METHOD
MUSSEL CURRY METHOD
TO SERVE