Mandy Yin served up tasty mussels and pineapple curry with coconut rice on Saturday Kitchen.

The ingredients for the coconut rice are: 350g long-grain or jasmine rice, 290ml coconut milk, ¾ tsp salt and 1 pandan leaf (washed, dried and tied into a knot).

For the spice paste: 2 red chillies, roughly chopped, 100g onion, roughly chopped, 2–4 lime leaves, chopped, 2 garlic cloves, 2.5cm fresh root ginger, roughly chopped, 1½ tsp ground turmeric and 25g shrimp paste.

For the mussels curry: 100g fresh pineapple, roughly chopped (can use tin pineapple in juice but not syrup), 4 tbsp oil, 100ml coconut milk, 1½ tsp tamarind paste, 1kg mussels, scrubbed and debearded, 1 tbsp chopped fresh mint and 1 tbsp chopped fresh coriander.

See recipes by Mandy in her book titled: Sambal Shiok: The Malaysian Cookbook available from Amazon now.