Mussel Curry with Tangy Tomato Infusion Recipe

Mussel Curry with Tangy Tomato Infusion Recipe


Fresh, juicy mussels star in this vibrant curry, simmered in a rich tomato base infused with aromatic Indian spices. The result is a delightful dance of bold and comforting flavours, perfect for a satisfying and flavourful meal.


  • 1kg mussels, cleaned and debearded
  • 1 cup onions, finely chopped
  • 2 green chilies
  • 2 tbsp tomato paste
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/4 cup cilantro, chopped
  • 2 tbsp grated coconut
  • 2 large tomatoes, chopped
  • Juice of 1 lemon
  • 2 tbsp vegetable oil


  1. Prepare Curry Paste
    1 Prepare Curry Paste

    Blend green chilies, tomato paste, garlic, ginger, cumin, coriander, and red chili powder with cilantro and coconut to form a smooth paste.

  2. Cook Curry
    2 Cook Curry

    Fry onions in oil until translucent, add the curry paste, and cook until aromatic. Incorporate chopped tomatoes and cook until mushy.

  3. Add Mussels
    3 Add Mussels

    Introduce mussels to the sauce, cook until they open, and then stir in cilantro and a dash of lemon juice.

  4. Serve
    4 Serve

    Garnish with additional cilantro and serve with steamed rice or flatbread.