Thursday, 20 March 2014

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

method;
  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.

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