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Ingredients

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Curry Spice Blend:

  • Robertsons Turmeric
    Robertsons Turmeric
    2.0 g
    Added to cart: Robertsons Turmeric
  • Robertsons Paprika
    Robertsons Paprika
    15.0 g
    Added to cart: Robertsons Paprika
  • Robertsons Spice for Fish
    Robertsons Spice for Fish
    10.0 g
    Added to cart: Robertsons Spice for Fish
  • Robertsons Cayenne Pepper
    Robertsons Cayenne Pepper
    4.0 g
    Added to cart: Robertsons Cayenne Pepper
  • Knorr Professional Chicken Stock Granules
    Knorr Professional Chicken Stock Granules
    8.0 g
    Added to cart: Knorr Professional Chicken Stock Granules
  • Bay leaves 3.0 pc
  • Coriander (ground) 30.0 g
  • Cumin (ground) 20.0 g
  • Robertsons White Pepper
    Robertsons White Pepper
    5.0 g
    Added to cart: Robertsons White Pepper
  • Cloves (pc) 1.0 pc
  • Dessicated coconut 80.0 g
  • Sugar, Brown 5.0 g
  • Ginger (minced) 10.0 g

Courgette Spiral:

  • Baby marrow/courgettes ''Zucchini'' cut into spirals 50.0 g

Mussels

  • Onions, diced 50.0 g
  • Curry Spice Blend(recipe above)
  • Butter 20.0 g
  • Cream 250.0 ml
  • Black mussels, cleaned 500.0 g

Preparation

  1. Curry Spice Blend:

    • In a pan, dry roast all the spices and seasonings for a few minutes. Allow to cool and put through a blender until it resembles a fine powder.
  2. Courgette Spiral:

    • Blanch courgettes in boiling water with bicarb, drain and set aside.
  3. Mussels

    • In a saucepan, melt the butter. Sauté’ the onions until soft. Add the curry blend and sauté for 3 minutes. Add thecream and mussels, cook to thicken.