Mussels in pineapple curry with coconut rice recipe
 A seafood curry with a difference – this recipe is sweetened with blended pineapple and served with rich coconut rice. 350g/12oz long-grain or jasmine rice290ml/10fl oz coconut milk¾ tsp salt1 pandan leaf (washed, dried and tied into a knot) 350g/12oz long-grain or jasmine rice 290ml/10fl oz coconut milk ¾ tsp salt 1 pandan leaf (washed, dried and tied into a knot) 2 red chillies, roughly chopped100g/3½oz onion, roughly chopped2–4 lime leaves, chopped2 garlic cloves2.5cm/1in fresh root ginger, roughly chopped1½ tsp ground turmeric25g/1oz shrimp paste 2 red chillies, roughly chopped 100g/3½oz onion, roughly chopped 2–4 lime leaves, chopped 2 garlic cloves 2.5cm/1in fresh root ginger, roughly chopped 1½ tsp ground turmeric 25g/1oz shrimp paste 100g/3½oz pineapple, roughly chopped (see tip)4 tbsp oil100ml/3½fl oz coconut milk1½ tsp tamarind paste1kg/2lb 4oz mussels, scrubbed and debearded (Discard any mussels with broken shells and any that refuse to close when tapped)1 tbsp chopped fresh mint1 tbsp chopped fresh coriander 100g/3½oz pineapple, roughly chopped (see tip) 4 tbsp oil 100ml/3½fl oz coconut milk 1½ tsp tamarind paste 1kg/2lb 4oz mussels, scrubbed and debearded (Discard any mussels with broken shells and any that refuse to close when tapped) 1 tbsp chopped fresh mint 1 tbsp chopped fresh coriander Method Put the uncooked rice into a saucepan with a lid. Cover with water and wash the rice by swishing it around with your hand. Drain in a sieve, rinse under cold running water and drain. Repeat the washing process three times. Return the rice to the saucepan.Add the coconut milk and salt, and then add water so that the level of the liquid comes to the first joint of your finger when the tip of your pinky finger is resting on top of the rice. (It is essentially a 1:1 ratio.) Add the pandan leaf to the rice and put the lid on.Put the pan on a high heat. Bring the rice to the boil – this is one of the few times I would recommend that you watch a pan come to the boil. As soon as the pan comes to the boil, turn down the heat to its lowest level (move it to a smaller hob ring if necessary) cover with a lid and leave to simmer for 25 minutes. Do not take the lid off or stir.Turn off the heat and leave for another minute or two. Then fluff up the rice with a fork, a pair of chopsticks or ideally a rice paddle. If you don’t fluff your rice once it’s finished cooking, the bottom will crisp up and the rice ends up rather solid without the desired fluffiness. To make the spice paste, blend all of the ingredients into a fine purée in a food processor and then transfer to a bowl. There is no need to wash the food processor bowl before the next step. To make the curried mussels, blend the pineapple into a fine purée in the food processor. Heat the oil in a large saucepan over a medium heat and fry the spice paste until fragrant and the paste has become a darker shade of red. Add the blended pineapple, coconut milk, tamarind paste and 100ml/3½fl oz water. Bring to the boil and then reduce to a simmer for 5 minutes over a low heat. Add the mussels to the pan, turn the heat up to medium, cover and cook for 5 minutes or until the mussels are open. Discard any mussels that remain closed. Garnish with the herbs and serve immediately. Serve the rice in a separate bowl. Put the uncooked rice into a saucepan with a lid. Cover with water and wash the rice by swishing it around with your hand. Drain in a sieve, rinse under cold running water and drain. Repeat the washing process three times. Return the rice to the saucepan. Put the uncooked rice into a saucepan with a lid. Cover with water and wash the rice by swishing it around with your hand. Drain in a sieve, rinse under cold running water and drain. Repeat the washing process three times. Return the rice to the saucepan. Add the coconut milk and salt, and then add water so that the level of the liquid comes to the first joint of your finger when the tip of your pinky finger is resting on top of the rice. (It is essentially a 1:1 ratio.) Add the pandan leaf to the rice and put the lid on. Add the coconut milk and salt, and then add water so that the level of the liquid comes to the first joint of your finger when the tip of your pinky finger is resting on top of the rice. (It is essentially a 1:1 ratio.) Add the pandan leaf to the rice and put the lid on. Put the pan on a high heat. Bring the rice to the boil – this is one of the few times I would recommend that you watch a pan come to the boil. As soon as the pan comes to the boil, turn down the heat to its lowest level (move it to a smaller hob ring if necessary) cover with a lid and leave to simmer for 25 minutes. Do not take the lid off or stir. Put the pan on a high heat. Bring the rice to the boil – this is one of the few times I would recommend that you watch a pan come to the boil. As soon as the pan comes to the boil, turn down the heat to its lowest level (move it to a smaller hob ring if necessary) cover with a lid and leave to simmer for 25 minutes. Do not take the lid off or stir. Turn off the heat and leave for another minute or two. Then fluff up the rice with a fork, a pair of chopsticks or ideally a rice paddle. If you don’t fluff your rice once it’s finished cooking, the bottom will crisp up and the rice ends up rather solid without the desired fluffiness. Turn off the heat and leave for another minute or two. Then fluff up the rice with a fork, a pair of chopsticks or ideally a rice paddle. If you don’t fluff your rice once it’s finished cooking, the bottom will crisp up and the rice ends up rather solid without the desired fluffiness. To make the spice paste, blend all of the ingredients into a fine purée in a food processor and then transfer to a bowl. There is no need to wash the food processor bowl before the next step. To make the spice paste, blend all of the ingredients into a fine purée in a food processor and then transfer to a bowl. There is no need to wash the food processor bowl before the next step. To make the curried mussels, blend the pineapple into a fine purée in the food processor. To make the curried mussels, blend the pineapple into a fine purée in the food processor. Heat the oil in a large saucepan over a medium heat and fry the spice paste until fragrant and the paste has become a darker shade of red. Add the blended pineapple, coconut milk, tamarind paste and 100ml/3½fl oz water. Bring to the boil and then reduce to a simmer for 5 minutes over a low heat. Heat the oil in a large saucepan over a medium heat and fry the spice paste until fragrant and the paste has become a darker shade of red. Add the blended pineapple, coconut milk, tamarind paste and 100ml/3½fl oz water. Bring to the boil and then reduce to a simmer for 5 minutes over a low heat. Add the mussels to the pan, turn the heat up to medium, cover and cook for 5 minutes or until the mussels are open. Discard any mussels that remain closed. Garnish with the herbs and serve immediately. Serve the rice in a separate bowl. Add the mussels to the pan, turn the heat up to medium, cover and cook for 5 minutes or until the mussels are open. Discard any mussels that remain closed. Garnish with the herbs and serve immediately. Serve the rice in a separate bowl. Recipe tips If using tinned pineapple, do not use tinned pineapple in syrup as it is too sweet. Tinned pineapple in juice is fine to use.