Heat some oil in a deep pot in the mean time. Glaze themixture on a low heat
Stirthe ginger, tumeric and cardamom through the mixture
Addthe tomatoes and leave to simmer for at least 15 minutes
Pourin the coconut milk, stir well and let simmer again. The curry may get ratherthick as the the mussels will water it down a bit
While the curry is simmering, rinse the mussels and checkthem as shown on the packaging
Stir the mussels into the pan. Place a lid on the pan andlet simmer for about 4 minutes or until all the shells are open. Stir oncehalfway so all mussels cook at a similar rate
Pickand chop the corander and sprinkle on top to serve
Notities
Tip: this dish is great with some fluffy basmati rice