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Mussels in pineapple curry with coconut rice
Fruit and vegetables
2 red
chillies
, roughly chopped
100g/3½oz
onion
, roughly chopped
2
garlic
cloves
2.5cm/1in fresh root
ginger
, roughly chopped
100g/3½oz
pineapple
, roughly chopped (see tip)
1 tbsp chopped fresh
mint
1 tbsp chopped
fresh coriander
Tins, packets and jars
350g/12oz long-grain or
jasmine rice
290ml/10fl oz
coconut milk
100ml/3½fl oz
coconut milk
1½ tsp
tamarind
paste
Cooking ingredients
¾ tsp
salt
1½ tsp ground
turmeric
4 tbsp
oil
Meat, fish and poultry
1kg/2lb 4oz
mussels
, scrubbed and debearded (Discard any
mussels
with broken shells and any that refuse to close when tapped)
Other
1 pandan leaf (washed, dried and tied into a knot)
2–4
lime leaves
, chopped
25g/1oz shrimp paste
Back to recipe
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