Recipe – serves 2 as a main or 4 as a starte1 Kg fresh mussels in the shell, cleaned (use frozen if you can’t get fresh)

2 Tbsp olive oil or other neutral oil

1 onion, finely diced

2- 3 cloves garlic, minced

1 Tbsp grated ginger

1 Tbsp Cape Malay curry powder

1 tsp ground turmeric

3 Roma tomatoes, seeds removed and diced

1.5 - 2 tsp sugar

1 tin coconut milk

1 tsp garam masala

Fresh coriander leaves to serve

Heat a lidded shallow casserole or large lidded pot with the olive oil and fry the onion for a few minutes until softened. 

Add the garlic and ginger and cook for a minute until fragrant. 

Add all the spices except the garam masala and cook briefly until fragrant. 

Add the tomatoes and sugar and give this a brief mix.

Add the coconut cream and add salt to taste. Allow the sauce to bubble gently for about 10 minutes.

Add the garam masala and stir to combine. Check seasoning again and adjust to taste.

Add the mussels and close the lid; cook for about 10 minutes. 

Give the mussels a good stir and discard any that have not opened.

Serve in bowls with fresh coriander leaves (torn or roughly chopped), crusty bread to mop up the sauce or French fries.