Vegetable Massaman Curry

Vegetable Massaman Curry

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 20 minutes

Cook: 35 minutes

Method: Moderate

Course: Main Course

Type: Thai

Key Ingredients:

An integral part of Thai muslim cuisine, massaman curry is extremely flavourful

Ingredients

Medium potatoes, peeled, cubed and soaked in water 4
Shallots, peeled 8
French beans, chopped ¼ cup
Small brinjal, cubed and soaked in water 1
Small zucchini, cubed 1
Peanuts, roasted ¼ cup
Green cardamoms, peeled 5
Cinnamon (dachini) 2 one-inch sticks
Star anise (chakriphool) 2
Cloves 5
Coriander seeds 5 tsps
Cumin seeds 1½ tsps
Oil 3 to 4 tsps
Pineapple juice 1 cup
Tamarind water 2 tbsps
Jaggery (gur), grated 2 tbsps
Soy sauce 2 tbsps
Salt to taste
Coconut milk 500 ml
Paste
Dried red chillies 10 to 12
Shallots, peeled 1 cup
Garlic cloves 10 to 12
Lemongrass stalks, finely chopped 1 cup
Galangal, finely chopped 3 tbsps
Salt 1 tsp

Methods

Dry roast cardamoms, cinnamon, star anise, cloves, coriander seeds and cumin seeds in non-stick pan on high heat till fragrant. Cool, transfer into a mixer and grind to a fine powder.
To make the paste, put red chillies, shallots, garlic, lemongrass, galangal, salt with ¼ cup water to a fine paste.
Add the dry spice powder to the ground paste and mix well.
Heat 3-4 tsps oil in a deep non-stick pan, add potato cubes and salt and saute for 5 minutes. Add shallots, mix and saute for 2-3 minutes.
Add peanuts and curry paste and mix. Add 1-2 tsps water to avoid scorching and saute for 1-2 minutes on high heat.
Add pineapple juice, tamarind water and jaggery, mix and cook on low heat for 1-2 minutes.
Add French beans, brinjal, zucchini, soy sauce, salt and coconut milk. Mix well, cover and cook for 10 minutes.
Transfer into a serving bowl and serve hot.

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