Weekly meal plan­ner:

Celebrity chef Matt Mo­ran cel­e­brates Aussie in­gre­di­ents

Sunday Tasmanian - Tassie Living - - NEWS - MATT MO­RAN @chef­mattmoran @chef­mattmoran


“Lo­cal mus­sels shine in this fra­grant dish”


2 tbs co­conut oil 1 sprig curry leaves V2 tsp mus­tard seeds I/2 tsp fenu­greek seeds, crushed 1 leek, white part, finely sliced 1 small green chilli, halved hor­i­zon­tally, plus ex­tra chopped to serve 2 gar­lic cloves, finely chopped 2cm piece ginger (10g), finely grated 1 tsp ground turmeric ½ tsp ground cumin 400ml can co­conut milk 1kg fresh mus­sels, scrubbed, de-bearded Juice of 1 lime, plus wedges to serve ¼ bunch co­rian­der, leaves picked Roti bread to serve Heat oil in a large wide-based saucepan (with lid) over medium-high heat. Add curry leaves, mus­tard seeds and fenu­greek, and cook for 1 minute or un­til fra­grant. Add leek, chilli, gar­lic and ginger. Cook for 2 min­utes, then add ground spices and stir to com­bine. Add co­conut milk, then bring to a sim­mer for 5 min­utes. Add mus­sels to saucepan, cover and cook for 3 min­utes or un­til all have opened. (Dis­card any that don’t open.)

La­dle sauce and mus­sels into bowls. Squeeze over lime juice, and scat­ter with co­rian­der leaves and ex­tra chilli. Serve with warm roti bread and lime wedges. NU­TRI­TION • 35G PRO­TEIN • 55G SAT FAT • 17G CARB • 11G SUG­ARS • 890MG SODIUM • 785 CAL (3280KJ)

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