Mussels in Sri Lankan White Curry
2 – 4 people
- 1 Kg mussels, debearded
- 2 Tbsp. ghee
- 10 cardamom pods
- 6 cloves
- 1 tsp. coriander seed
- 2 tsp white peppercorn
- 1 cinnamon quill
- 1 inch piece galangal, peeled, roughly chopped
- 1 inch piece ginger, peeled, roughly chopped
- 2 stalks lemongrass, white part only, roughly chopped
- 1 shallot, roughly chopped
- 1 bunch coriander root
- 400ml coconut milk
- 4 kaffir lime leaves
- 1 lime
- 1 Tbsp. white sugar
- 1 Tbsp. sea salt
- Coriander leaves and chopped chilli to garnish
- In a mortar and pestle, roughly grind together cardamom, cloves, coriander seed and white peppercorns.
- In a food processor add galangal, ginger, lemongrass, shallot and coriander root and blitz into a fine paste. Add a little water if required to create a finer consistency.
- Melt ghee in a medium-sized saucepan over a medium-high heat. Add ground spice mix and cinnamon and fry off for 1-2 minutes to release aromatics. Add paste and fry off for 3-4 minutes, being sure not to caramelise. Add coconut milk and bring to a boil. Once at a boil, tear kaffir lime leaves and add to sauce.
- Add mussels and immediately cover with lid. Allow mussels to steam for approximately 1 minute, possibly even less. Once mussels have opened, remove from heat.
- Taste and adjust as required with sugar, salt and fresh lime juice. Garnish with coriander and shredded kaffir lime leaves. Serve immediately in a communal dish.
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