tamarind and coconut mussels with rice

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Tamarind and coconut mussels with rice

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Tangy tamarind, warming ginger and subtly chilli-infused coconut milk create a stunning, vibrant broth to cook mussels in. Served over rice, it’s a speedy dish that delivers serious comfort.

Ingredients

250g basmati rice, rinsed

2 tsp vegetable oil

4 garlic cloves, sliced

1 red chilli, sliced

20g ginger, finely chopped

400g can coconut milk

3 tbsp tamarind paste

1kg mussels, washed and beards removed

Small handful coriander leaves (optional)

Directions

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Chicken and prawn kofta

Techniques

Easy Turkey Meatballs