For the Turmeric Flat Bread, place ingredients, except butter and oil, into the bowl of a stand mixer fitted with a dough hook. Mix on medium high speed for 2-3 minutes until a dough is formed.
Remove bowl, cover with a tea towel and set aside for 20 minutes.
When ready to serve, heat a large griddle frypan over medium heat.
Divide dough into 4. Lightly flour the bench and roll out dough with a rolling pin to ½ cm thick. Add a quarter of the butter and oil to the pan and season with salt.
Cook each portion of dough until browned, risen and cooked through. Remove from the pan and cut each into 4 to serve. Wipe out pan with paper towel. Add more butter and oil and repeat with remaining dough. Cover flatbreads with a clean tea towel to keep warm and set aside.
For the Turmeric Curry Paste, place the dried red chillies into a bowl and cover with hot water until soft. Drain, cut in half lengthways, discard seeds and chop the flesh roughly. Set aside.
Place the tamarind pulp into a small bowl and cover with 1 cup hot water. Press with a fork to soften and loosen the pulp. Strain through a fine sieve into a small bowl.
Place 2 teaspoons oil and shrimp paste into a medium frypan. Cook over low heat for approximately 3-5 minutes, stirring regularly, until dry and fragrant. Remove from the heat and set aside.
Place the coriander and cumin seeds into a small frypan and cook until fragrant, about 2 minutes. Grind to a fine powder using a mortar and pestle. Add softened chopped chillies, turmeric, ginger, garlic and shrimp paste and grind to a paste.
Place a large wok over medium heat. Add the remaining 1 tablespoon oil and the paste and cook until fragrant and lightly caramelised, about 4-5 minutes.
Add the coconut cream, kaffir lime leaves, fish sauce, fresh chilli and 150ml tamarind water. Simmer for 5 minutes. Remove from the heat and stir in fresh lime juice, to taste. Remove from the heat.
For the Mussels, place a large saucepan over high heat.
When hot, add the mussels and 1/3 cup hot water. Cover with a lid and steam for 2 minutes. Lift the lid to release steam then cover and cook for a further 1-2 minutes until mussels have opened. Remove from heat.
Remove the mussels and set aside in a large serving. Reserve 3 tablespoons of cooking water and pass through a fine sieve and add to the Turmeric Curry Sauce. Stir through and season with sugar, fish sauce and salt, to taste.
To serve, top the Mussels with the herbs and chillies to garnish. Pour the Turmeric Curry Sauce around the Mussels and serve with the Turmeric Flatbread on the side.
Abel Prasad is a larger than life Australian socialite with a colourful life and a little black book that has some of the most intriguing society personalities.
Born in Australia 1987, Abel has a Fiji-Indian background. Abel devotes his time to those institutionalised in the correctional system.
He has started to build a reputation within the Hydroponic and Aquaponic industry through his role in the social media influencers.
Abel maintains a hectic social schedule but insists on assisting others and re-educating people on the need for social change and justice.
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