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Goan Style Coconut and Tamarind Mussel Curry

with Caramelised Onion, Bell Pepper and Basmati Rice
Recipe Development Team
Recipe Development TeamUpdated on November 20, 2025
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Calories
: 
630 kcal
Protein
: 
27.9g protein
Difficulty
: 
Medium
Allergens:
  • Molluscs
  • Cereals containing gluten
  • Barley
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

500 grams

Mussels

(Contains: Molluscs)

3 unit(s)

Garlic Clove

180 milliliter(s)

Coconut Milk

1 sachet(s)

Curry Powder Mix

1 unit(s)

Onion

150 grams

Basmati Rice

40 grams

Baby Spinach

40 grams

Tamarind Chutney

(Contains: Cereals containing gluten, Barley)

1 unit(s)

Bell Pepper

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Sauce

Energy (kJ)2638 kJ
Energy (kcal)630 kcal
Fat18.6 g
of which saturates14.3 g
Carbohydrate88 g
of which sugars18.1 g
Dietary Fibre5.6 g
Protein27.9 g
Salt2.4 g
Potassium328.3 mg
Calcium28.8 mg
Iron0.5 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Meanwhile, halve, peel and thinly slice the onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Heat a drizzle of oil in a large frying pan on medium heat. 

Once hot, add the onion and pepper, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. 

3

While the onion fries, peel and grate the garlic (or use a garlic press).

Drain and rinse the mussels in a colander. Discard any broken shell pieces.

TIP: If you prefer your mussels shelled, carefully open the shells and gently pick out the mussels. Otherwise, if you're happy to serve them with shells, leave them as they are.

4

Once the veg has caramelised, add the garlic and curry powder, fry for 30 secs. 

Next, stir in the coconut milk, mussels and sugar for the sauce (see pantry for amount). Bring to the boil.

Pop the lid on, turn the heat down and simmer until piping hot, 5-6 mins. IMPORTANT: Mussels served in shell, beware of sharp edges or broken shell. Discard any that do not open. Ensure they're piping hot throughout. 

5

On ethe mussels are piping hot, remove the lid and add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir in half the tamarind chutney, season with salt and pepper and remove from the heat. 

6

Share the rice out between your bowls and spoon over the mussel curry. 

Drizzle over the remaining tamarind chutney to finish. 

Enjoy!

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