OH! Magazine - Australian Version December 2018 - Page 19
Celebrity chef Pete Evans shares a recipe inspired by Jimmy Shu from the
famous Hanuman restaurants in Darwin, Alice Springs and Adelaide.
How to make it:
1. Heat the coconut oil in a wok or large saucepan over
medium to high heat.
2. Add the onion and cook for five minutes until softened. Stir
in the garlic, chilli and ginger and cook for 30 seconds.
3. Add the turmeric, curry leaves, cinnamon, cardamom, bay
leaves and cloves and cook for a further 30 seconds until
4. Pour the coconut cream into the pan, stir and bring to the
5. Add the mussels and cherry tomatoes, cover with a lid and
cook for five to six minutes until the mussels open.
6. Season with salt and pepper.
7. Stir through lemon juice serve garnished with the coriander
• I used mussels here but you can easily use chicken, fish or
other seafood. You can also add whatever vegetables you
love. It’s an ideal dish to make when you have a large group
of people coming over, and it’s also a great way to get kids
to try mussels – my daughters love the light curry-like
• Curry leaves come from the curry tree, which is native to
India and Sri Lanka. They are available both fresh and
dried from Asian grocers and some supermarkets. Fresh
curry leaves freeze really well if sealed in a zip-lock bag.
What you’ll need:
1½ tablespoons coconut oil
1 onion, finely chopped
2 garlic cloves, finely chopped
½ to 1 small green chilli, deseeded and
finely sliced (optional)
2 teaspoons finely grated ginger
2 teaspoons ground turmeric
15 fresh curry leaves (see note)
2 cinnamon sticks
6 cardamom pods
2 bay leaves
1½ coconut cream
1kg mussels, scrubbed and debearded
12 cherry tomatoes, halved
Freshly ground black pepper
Juice of ½ lemon
Coriander leaves, to serve
This recipe comes from Fast Food for
Busy Families, by Pete Evans ($39.99,
Pan McMillan Australia)
OH! MAGAZINE ( DECEMBER 2018 )