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  • Woolworths TASTE

    Cook like a chef

    Nov 26, 2018 4 minutes
    PHOTOGRAPHS CLAIRE GUNN RECIPES BERTUS BASSON STYLING AND ART DIRECTION
    ROXANNE SPEARS

    MUSSEL CURRY

    “Fresh is always best, and I love going musseling on the West Coast. This curry sauce is fantastic – perfect to make in large batches and freeze.”

    Serves 2 EASY

    GREAT VALUE

     Preparation: 15 minutes Cooking: 20 minutes

    For the curry sauce:

    vegetable oil a splash
    large onions 4, chopped
    garlic 8 cloves, finely chopped
    chillies 4, seeded and chopped
    ginger 20 g, chopped
    salt 1 T
    sugar 1 T
    turmeric 4 t
    paprika 2 t
    masala spice 2 t
    medium curry powder 4 t
    coconut milk 4 x 400 g cans 30 g 1½ cups 700 g, cleaned to taste a squeeze to garnish thinly sliced, to garnish

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