JANUARY 2018
Easy prawn and mussel curry
Our resident ‘foodie’, Anél Potgieter shows you how to make a prawn and mussel curry in a
matter of minutes.
T
e
Greenstone FOOD | 5
his is a delicious summer curry to make, which literally takes under 20
minutes to cook. It is easy and mouth-wateringly good!
Ingredients
• 1 tin of diced peeled tomatoes
• 1 large garlic clove, grated
• 5ml fresh ginger, grated
• 15ml olive oil
• 10ml of strong curry powder (all depends how strong you like it)
• 8 prawn heads
• 2,5ml salt
• 8-10 medium prawns
• 15 mussels in shells
Cook the tomatoes, garlic, ginger, olive oil, salt, curry powder and prawn heads over
medium heat for +-8 minutes. Stir constantly. It must have a thickish consistency.
Add the prawns and mussels, cover your pot with a lid and allow to simmer for a
further 8 minutes. Taste and adjust seasoning. If you want you can add a dash of
cream but I love it just the way it is.
about Anél
Food writer Anél Potgieter’s blog was announced the winner of the 2014 and 2013
Eat Out Food Blog of the Year Award – the first time that someone has won twice in a
row. She won SABC2’s first season of Dinner Divas in January 2013. She also writes
a weekly food column for Rapport and is a regular face on SABC3’s breakfast show,
Expresso. For recipes, visit www.lifeisazoobiscuit.com
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