This is one of those dishes where I had no idea what was going to be produced as I began to cook it. It turned out to be delicious. The mango added at the last minute gives this dish a really distinct edge.
Heat oil in a deep saucepan until almost smoking. Add curry paste and gently fry for 1 minute, stirring well. Add Thai fish sauce, palm sugar, lemongrass and turmeric and simmer rapidly for a minute, stirring continually. Stir in coconut milk, potatoes and nigella seeds and bring back to the boil. Add mussels, cockles and kaffir lime leaves and cover the pan. Bring back to the boil and simmer until shellfish open, then cook a further 30 seconds. Stir in chilli and mango and spoon into a bowl. Scatter garnish on top. Serve with plain rice.
© 2003 Peter Gordon. All rights reserved.