Yellow Mussel, Cockle and Potato Curry

Name: Yellow Mussel, Cockle and Potato Curry
Yield: Serves 4–6
Ingredients: 1 green chilli, finely sliced; 3 tablespoons curry paste (see below); 1 teaspoon nigella seeds or black mustard seeds; 1 tablespoon Thai fish sauce; 6 kaffir lime leaves, halved; 200 g(6 ½ oz) cockles (clams), soaked in water for an hour to remove grit; 500 g(1 lb) raw mussels in their shells; 2 tablespoons peanut oil; 2 tablespoons grated palm sugar or demerara sugar; curry leaves, coriander or sliced spring onions for garnish; 1 stalk lemongrass, peeled and finely sliced (thick end only); 400 g(14 oz) new potatoes, boiled in skins until tender, then halved; ½ ripe mango, peeled and diced; 1 teaspoon turmeric; 400 ml(13 ⅔ fl oz) coconut milk

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

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.

Ingredients

2 tablespoons peanut oil
3 tablespoons curry paste (see below)
1

Fish course
Side dish
Pescatarian
Gluten-free

Method

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 u