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Massaman Curry

When I was traveling I was in heaven trying new food and smells. If you go away for an extended period of time a funny thing starts to happen you begin to become a little ungrateful for the experience. This becomes exacerbated as I am vegetarian so in certain countries  my choice of dishes are limited hens the boardom. Let me recreate my process for you. Day one, here is a vegetarian option, how delicious. Day two, oh it is the same vegetarian option never mind it was really nice, I could eat this everyday. Day three, oh i am going to eat this everyday. Day four, so it has come to pass I am eating this again. Day five, it is getting a little samey. Need I go on you probably get the picture. The upside of this is that after I return home and wait a little the shine has returned to all of the food that had tortured me when I was away, I remember that I love all food.
you will need;
2 medium potatoes
1/4 cup cashew nuts
1tsp coriander seeds
2 star anis 
4 shallots 
1 stick cinnamon
2 cloves garlic
2 limes(juice and zest)
1 inch dried ginger
4 cardamom
1 bay leaf
lemongrass stalk 
400ml coconut milk
1tbsp tomato puree
1 red chilli
2tsp tamarind
1tsp white pepper
oil for frying
  1. Cube your potatoes and fry them in oil until cooked. Lay to one side.
  2. Take all of the ingredients apart from the cashew nuts, tomato puree & coconut milk. Grind into a thick paste.
  3. Place your paste into a pan with a little oil and fry. Add the potatoes, cashew nuts, tomato puree and coconut milk. Simmer for 15 mins.
  4. Serve hot with rice.

March 15, 2014
March 23, 2014