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** Malay curry powder is very mild and aromatic, and not strong at all.
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So use an aromatic mix instead of any old curry powder, which will spoil the delicate tastes.
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I also use Five-Spice of Bengal, a wonderful mixture of whole cardamon, cumin, etc, but a similar breyani spice mix will do.
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The coconut milk always separates in the can, and I whisk it until smooth, in a bowl.
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Put a large tureen or bowl in a warming oven to warm up.
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Prepare the vegetables: if the butternut and potatoes are not cut into very small chunks, it will take too long to soften.
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Fresh mussels can be used, but will take more time to prepare.
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Pick over the mussels, as there are often broken bits of shell.
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Discard all empty shells as well.
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Rinse well and leave in a colander to drain.
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Heat a thin layer of oil in a LARGE pot, soup size -- easier to handle.
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Fry the onion, potato, butternut bits and chopped bacon over fairly high heat, stirring through often.
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It might catch, in which case add a little more oil or a little water.
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When the butternut and potato bits are tender, add the Malay curry powder and the spice.
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Stir and saute for a few minutes to develop flavour.
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Don't burn.
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Turn heat lower and add the tomatoes.
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Add sugar and stir through.
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Add the coconut milk, oyster and fish sauces to the pot.
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Stir through to mix everything well.
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When the mixture simmers again, add the mussels all at once, and with a wooden spoon stir through until they are mixed with the sauce.
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Simmer just until mussels are cooked through -- 3 minutes for defrosted, 5 minutes for frozen.
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Pour this whole mess into the heated tureen.
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Serve, or cover and keep warm.
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Nice if sprinkled with finely chopped lemon rind and parsley.
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The dish usually does not need extra salt.
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Serve with plenty of unbuttered fresh bread or buns -- plus bowls to put the mussel shells in and some wet cloths for hands -- !
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Should serve 4 - 6, but as a main dish might only stretch to 3 people.
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Needs a fresh, chilled white wine!
