Description
Perfect weeknight dinner ready in just 30 minutes! It has taste of the ocean and tons of flavor.
Ingredients
- 2 Tablespoons Vegetable Oil
- 1 Medium Sized Onion, Chopped
- 1 Small Chili, Chopped (or More If You Like It Spicy)
- 2 teaspoons Grated Ginger
- 2 cloves Garlic, Grated
- ½ teaspoons Ground Coriander
- ½ teaspoons Ground Cumin
- ½ teaspoons Ground Black Peppercorns
- 1 Tablespoon Ground Turmeric
- 1 teaspoon Ground Fenugreek
- 1 teaspoon Ground Black Cardamom (from 5-6 Cardamom Pods)
- 4 Bok Choy, Chopped
- ½ Red Chinese Cabbage Or Napa Cabbage, Chopped
- 1 can (400ml Or 13 1/2 Oz. Size) Coconut Milk
- ½ cups Vegetable Broth (or Water)
- 3 Tablespoons Ground Almonds
- Dried Anchovies, To Taste
- 7 ounces, weight Mussels, Shells Removed
- Salt
- ½ Lime, Cut Into 2 Wedges, To Serve
- 2 Tablespoons Greek Yoghurt, To Garnish
- Rice Or Paratha, To Serve
Preparation
Set a large skillet or a wok with vegetable oil on medium heat. Start with making your rice (see instructions on the package) at this point, so that it’s ready by the time you are done with the curry.
Add onion, chili, ginger and garlic to the wok and sauté for 1 minute. Add ground spices and sauté for 1–2 more minutes until aromatic. Then add bok choy and red cabbage. Stir-fry for a couple of minutes and add coconut milk, vegetable broth or water and ground almonds. Then add anchovies and mussels. Simmer for 8–10 minutes.
Season with salt to taste. Garnish with lime wedges and yogurt, and serve with rice or parathas.
