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Rogan josh & tamarind curried mussels
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2 tsp vegetable oil
1 small onion, thinly sliced
2 cloves garlic, thinly sliced
15g Patak’s Rogan Josh Spice Paste
400g can plum tomatoes
15g Cooks’ Ingredients Tamarind Paste
400g can chickpeas, drained
2 x 200g pack cooked Scottish mussels (selected stores)
1. Heat the oil in a medium saucepan. Fry the onion over a medium heat for 5 minutes until golden and becoming softer. Stir in the garlic and cook for a couple minutes more.
2. Spoon in the curry paste and sizzle for another minute, then add the tomatoes and tamarind paste, followed by the chickpeas. Simmer.
3. Tip the mussels and their juices into the pan, cover and heat through for 5 minutes or until piping hot. Season to taste. Delicious served with warm naan bread.
Typical values per serving:
2 of your 5 a day
This recipe was first published in October 2018.