Vegetable Massaman Curry

Vegetable Massaman Curry veg

From   Firangi Tadka
easy

Prep: 20 minutes

cook

Cook: 35 minutes

easy

Method: Moderate

snack

Course: Main Course

Main Course

Type: Thai

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.