Malay yellow mussel curry from Mighty Spice Cookbook: Fast, Fresh and Vibrant Dishes Using No More Than 5 Spices for Each Recipe by John Gregory-Smith

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grilled coriander and mint chicken; Fried rice noodles with prawns and eggs (Char kueh and Toew)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on March 02, 2015

    I made the recipe exactly as written, except for an additional dusting of chile flakes upon serving. Not a hot-spicy dish, but pleasantly complex. I removed each mussel from its shell in my bowl, and ate it with a soupspoon full of the delicious broth!

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Reviews about this recipe

  • Great British Chefs

    It really was one of the easiest dinners I have ever made. The nuts make the broth rich and thick. We were all licking and slurping the mussel shells to make sure none of it was wasted!

    Full review
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