Yellow Mussel, Cockle and Potato Curry

Preparation info
  • Serves


    • Difficulty


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.


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


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