Posted on

Egg Curry – Anda Masala

View my step-by-step video

 

 

 

 

As far as Egg curries go, there are probably more than a 1000 different ways to make it. From the north to the south there are various different regional recipes and then there are the distinct curries from our neighboring countries – Pakistan, Bangladesh & Sri Lanka. Egg curries can be made with whole boiled eggs, or egg halves like I’ve used in this recipe and also in an egg drop style also known in the Middle East and Israel as Shakshuka.

This is a great curry to make, especially when you don’t have other protein on hand and you’re wondering what curry to make to satisfy your hungry family.

Print
Egg Curry – Anda Masala

Ingredients

  • 1/4 cup sliced Onions
  • 5 red de seeded Kashmiri chillies
  • 2 inch piece of Ginger and
  • 4-5 Garlic cloves
  • 1 inch cinnamon stick
  • 3 green Cardamoms
  • 6 Cloves
  • 6 Peppercorns
  • 3 tsps Coriander seeds
  • 2 tsps Poppy seeds
  • 1 tsp Fennel seeds
  • 1 tsp Cumin seeds
  • 1/2 cup fresh grated Coconut
  • Water as required
  • 4 Eggs, halved
  • 1 Egg white
  • 1/4 cup diced Onions
  • 1 tbsp sliced green Chilli
  • 1/2 cup fresh Curry leaves
  • 2 cups of Water
  • 1/2 tsp turmeric
  • Salt
  • 2 tsps Sugar
  • 1/4 cup fresh Coriander

Instructions

  1. In a pot saute the onions and red chillies
  2. Add the ginger and garlic cloves
  3. Add the cinnamon, cardamoms, cloves & peppercorns
  4. Saute everything well and then add coriander, fenel, cumin and poppy seeds
  5. Remove everything and allow to cool
  6. Dip the egg halves cut side into the egg white and place face down for the eggs to seal
  7. Once done, flip over and keep aside
  8. Saute the fresh grated coconut till a light golden brown and just add it to the other whole spices and chillies
  9. Add everything to my food processor, together with some water to get it started and grind it
  10. Add water as required a little at a time till you get a nice smooth blend.
  11. Add more oil to your pan and saute the diced onions, chilli and curry leaves
  12. Add the spice paste
  13. Add water to your processor
  14. Saute the masala with the onion, chilli and curry leaves for a few minutes
  15. Add 1/2 tsp turmeric
  16. Add the water and salt to taste and allow this to heat up
  17. Put a lid on this and allow it to cook.
  18. Taste again for salt and add more if required
  19. Add 2 tsps Sugar to balance the salt and spices
  20. Cover this again and continue o cook on a simmer for another 5 minutes
  21. Immerse the eggs in the gravy, cover and cook for a few more minutes.
  22. Finally add the fresh Coriander to garnish
https://kravingsfoodadventures.com/egg-curry-anda-masala/

 

Posted on

Butter Chicken Biriyani

View my step-by-step video

 

 

 

 

 

 

Just saying the words makes me happy … Butter Chicken Biriyani. Butter Chicken is beloved by everyone, I like to BBQ the Chicken before adding it to a delicate and creamy gravy. I had this idea a while ago to turn this into a Biriyani, but I wasn’t sure if it would work … I’m so glad that I did give it a shot as this is a marriage made in heaven.

My sons who love both Butter Chicken and Biriyani gave this fusion dish a big thumbs up!

Check out the video!

Print
Butter Chicken Biriyani

Ingredients

  • 2 cups long grained Basmati rice
  • 1 lb boneless chicken thigh ( approx 500 gms )
  • 1 cup Tandoori marinade
  • Salt to taste
  • 1/4 cup of oil
  • 2 cups sliced Onions
  • 8 whole Cashews
  • 1 tbsp chopped dry Coriander
  • 1 tsp sliced green Chillies
  • 1/4 cup Butter
  • 1/2 tsp Chilli powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Coriander powder
  • 1 tsp Pav Bhaji
  • Salt to taste
  • 2 cups of blanched and pureed Tomato
  • 1/2 cup heavy or whipping cream
  • 2 cups Basmati rice
  • Add 4 cups of water 1 tbsp Salt and bring to the boil
  • Pinch of Saffron strands
  • 1/2 cup hot Milk
  • 1 - 2 inch stick Cinnamon
  • 2 Star Anise
  • 2 black Cardamoms
  • 5 green Cardamoms
  • 8 Cloves
  • 2 Bay leaves
  • Salt
  • 1/4 cup melted Ghee or Butter
  • Pinch Food colouring

Instructions

  1. Marinate the Chicken in the tandoori marinade, preferably overnight
  2. Start by soaking the rice at least for an hour and then wash and drain
  3. Skewer the Chicken and half cook on the BBQ – you can also use the oven or pan fry the pieces
  4. In a pot add the oil and fry the onions
  5. When the onions are brown but still soft, remove half and keep aside
  6. Continue cooking the second half and add the cashews and remove when the onions are darker and crispy(but not burnt) and keep aside
  7. In the same pot add the coriander and the green chillies
  8. Add the soft onions back in followed by all the powdered spices
  9. Add in the Chicken and follow with the tomato puree and stir well
  10. Add salt to taste and cook for a few minutes so the chicken is completely cooked
  11. Add the cream and mix
  12. Cook the rice in the water and salt till half cooked
  13. Add saffron threads to hot milk and allow to steep
  14. Remove and drain any extra water
  15. Layer the rice over the gravy
  16. Add the melted ghee
  17. Add the fried onions and cashews and the saffron milk
  18. Seal with foil, cover and cook for 20 – 25 mins
  19. Gently stir with a fork and serve with fresh mint and coriander
https://kravingsfoodadventures.com/butter-chicken-biriyani-2/

 

Posted on

Butter Chicken Biriyani

View my step-by-step video

 

 

 

 

 

Just saying the words makes me happy … Butter Chicken Biriyani. Butter Chicken is beloved by everyone, I like to BBQ the Chicken before adding it to a delicate and creamy gravy. I had this idea a while ago to turn this into a Biriyani, but I wasn’t sure if it would work … I’m so glad that I did give it a shot as this is a marriage made in heaven.

My sons who love both Butter Chicken and Biriyani gave this fusion dish a big thumbs up!

Print
Butter Chicken Biriyani

Ingredients

  • 2 cups long grained Basmati rice
  • 1 lb boneless chicken thigh ( approx 500 gms )
  • 1 cup Tandoori marinade
  • Salt to taste
  • 1/4 cup of oil
  • 2 cups sliced Onions
  • 8 whole Cashews
  • 1 tbsp chopped dry Coriander
  • 1 tsp sliced green Chillies
  • 1/4 cup Butter
  • 1/2 tsp Chilli powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Coriander powder
  • 1 tsp Pav Bhaji
  • Salt to taste
  • 2 cups of blanched and pureed Tomato
  • 1/2 cup heavy or whipping cream
  • Drain out all the water from the rice and add fresh water and drain it out again till the water is clear.
  • 2 cups Basmati rice
  • Add 4 cups of water 1 tbsp Salt and bring to the boil
  • Pinch of Saffron strands
  • 1/2 cup hot Milk
  • 1 - 2 inch stick Cinnamon
  • 2 Star Anise
  • 2 black Cardamoms
  • 5 green Cardamoms
  • 8 Cloves
  • 2 Bay leaves
  • Salt
  • 1/4 cup melted Ghee or Butter
  • Pinch Food colouring

Instructions

  1. Marinate the Chicken in the tandoori marinade, preferably overnight
  2. Start by soaking the rice at least for an hour and then wash and drain
  3. Skewer the Chicken and half cook on the BBQ – you can also use the oven or pan fry the pieces
  4. In a pot add the oil and fry the onions
  5. When the onions are brown but still soft, remove half and keep aside
  6. Continue cooking the second half and add the cashews and remove when the onions are darker and crispy(but not burnt) and keep aside
  7. In the same pot add the coriander and the green chillies
  8. Add the soft onions back in followed by all the powdered spices
  9. Add in the Chicken and follow with the tomato puree and stir well
  10. Add salt to taste and cook for a few minutes so the chicken is completely cooked
  11. Add the cream and mix
  12. Cook the rice in the water and salt till half cooked
  13. Add saffron threads to hot milk and allow to steep
  14. Remove and drain any extra water
  15. Layer the rice over the gravy
  16. Add the melted ghee
  17. Add the fried onions and cashews and the saffron milk
  18. Seal with foil, cover and cook for 20 – 25 mins
  19. Gently stir with a fork and serve with fresh mint and coriander
https://kravingsfoodadventures.com/butter-chicken-biriyani/

 

Check out the video!

Posted on

Prawn Curry

 

 

 

 

View my step-by-step video


 

 

Whether you hail from Goa, Mangalore or Bombay if you’re East Indian just thinking about a nice homestyle Prawn curry with some mota chawal or fat rice will make your mouth water. There are so many preparations of Prawn Curry, not just for the Goans, Mangaloreans and the East Indians but there are various other types in the Indian cuisine as well. Mother India has a long coastline, from the Arabian Sea to the Indian Ocean and up to the Bay of Bengal, the seafood is varied and plenty. From Bengal in the East, down to the tip of Tamil Nadu and up to Gujarat, the states touch the waters and enjoy the bounty of the sea.

 

With my Goan father and East Indian mother, Prawn curry was a staple, especially on Sundays and days of fasting when we had to abstain from meat. Secretly, I love Prawn and Shrimp so much that it wasn’t much of a fast at all.

 

This curry starts off with the revered Kashmiri Chilli and includes all the usual suspects to make a wonderful curry blend for the Prawn or Shrimp to poach in. I hope you enjoy this amazing recipe and do check out the video.

 

Here are some other Prawn or Shrimp curry recipes:

Prawn Ghee Roast – https://www.youtube.com/watch?v=Ze42Ij9-1pg

Prawn or Shrimp Ambot Tik – https://www.youtube.com/watch?v=Y4zS6pa4tK8

Prawn Masala – https://www.youtube.com/watch?v=Aqkthz5aizI

Prawn with Bhindi & Bimli – https://www.youtube.com/watch?v=gkV11tQSX-k

Jhinga Makhni – https://www.youtube.com/watch?v=jjtVyCrGP7o

 

 

Print
Prawn Curry

Ingredients

  • 8 Kashmiri Chillies
  • 1 lb, 500 gms(approx.) Prawn or Shrimp
  • 1/2 cup Onion
  • 1/2 cup grated or shredded fresh Coconut
  • 3 tbsps each Ginger and Garlic
  • 1 tbsp Cumin seeds
  • 2 tbsp Coriander seeds
  • 1 tsp Turmeric
  • 4 – 10 tbsps Water or as much needed
  • 1 green Chilli slit
  • Salt to taste
  • 4-5 Kokum petals
  • 1 tbsp Tamarind soaked in 1/2 cup warm water
  • 1/4 cup chopped Coriander

Instructions

  1. Clean and deseed the dry chillies and add to a food processor onion, coconut, ginger, garlic, cumin, coriander & turmeric and process
  2. Add as much water as you need to make a nice smooth paste
  3. Shell and devein your prawn
  4. In a pot, heat up some oil and add the shells followed by some water – this is optional to draw some nice stock out of the shells
  5. Discard the shells and add all the ground paste and allow to heat
  6. Add the green chilli and salt to taste
  7. Add the kokum petals and tamarind
  8. Add the prawn or shrimp and cook for a few minutes
  9. Garnish with coriander and serve
https://kravingsfoodadventures.com/prawn-curry/

Posted on

Kingfish Caldine -Caldeen – Caldinho

View my step-by-step video

I am originally from Goa, so I love to make dishes that I’ve tasted growing up. This Fish Caldine or Caldinho as it’s known to the Portuguese purists, can also be prepared with Shrimp or Veggies is a mild and mellow curry compared to many other more fiery Goan curries. Typically local fish like Pomfret or Surmai is used but any fish would be suitable. I’m using the hearty Kingfish fillets in this recipe.

Tamarind, coriander seeds, cumin, peppercorns, onions and red chillies are ground together to make a golden yellow curry paste and it’s enhanced with coconut milk to make a beautiful gravy bath for the Okra and the fish.
Print
Kingfish Caldine -Caldeen – Caldinho

Ingredients

  • Fish Marinade
  • 1 lb slices of Kingfish
  • Juice of a Lime
  • 1 tbsp Ginger & Garlic paste
  • 1/2 tsp Turmeric
  • Salt to taste
  • Masala
  • 2 red Kashmiri Chillies
  • 1 tsp Peppercorns
  • 1 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 4 cloves Garlic
  • 1/2 cup diced Onion
  • 1 cup grated/shredded Coconut
  • 1 tsp Turmeric powder
  • Walnut ball size of Tamarind
  • 1.5 cups or more Water
  • 1 tbsp Coconut Oil
  • 1/2 cup diced Onions
  • 3 green Chillies slit
  • 1 tsp Salt
  • 4 - 6 Okra slit in half
  • 1/2 cup pureed Tomato
  • 2 tbsps canned Coconut milk

Instructions

  1. Marinate the fish and keep aside
  2. Prepare the masala base by first warming up the whole spices and grinding them
  3. Grind the wet spices - garlic, onion and coconut with some water
  4. Add the turmeric, tamarind and the ground whole spices and as much water as needed to make a runny paste
  5. Strain the masala and save the milk
  6. Gather the parts from the strainer, return to the processor and strain again - I repeated this three times
  7. Heat up some oil and lightly saute the fish on both sides and keep aside
  8. In the same pan, add the diced onion and chillies and pour in the coconut extraction, salt and allow to come to the boil
  9. Add the Okra and allow to cook
  10. Add some coconut milk (optional)
  11. Add the fish back in cover and cook for another 5 - 7 mins
https://kravingsfoodadventures.com/kingfish-caldine-caldeen-caldinho/
Posted on

Crab Xec Xec – Goan Crab Curry

View my step-by-step recipe

 

 

 

 

 

 

This beloved Goan to the core recipe has a strange name but BIG on flavor. Crab Xec Xec or Shek Shek as it’s called is made by roasting Spices, Coconut, Onions, Ginger & Garlic together and simmering crab in it. The contrast between the roasted masala or spice blend with the sweetness of the Crab is heavenly.

Of course in coastal Goa, seafood is fresh right out of the Indian Ocean. Here in Canada, I make do with frozen Ceylon Blue swimming crabs – they are still from the Ocean though. I find the use of these pre cleaned & pre cut Crab really convenient, but you can use whatever type of Crab you like.

There are many types of Crab curries served in Goa but with it’s unmistakable roasted flavour, the Xec Xec is unique.

Check out my playlist here for other Goan recipes

Print
Crab Xec Xec – Goan Crab Curry

Ingredients

  • 2 lbs of Crab
  • 1 tsp Salt
  • ½ tsp Turmeric
  • Spice blend
  • 12 Kashmiri Chillies
  • 2 tsps Coriander seeds
  • 2 tsps black Peppercorns
  • 1 tsp Cumin
  • 6 cloves
  • 1 cup fresh grated Coconut
  • 1 cup diced Onion
  • 1 inch piece Ginger
  • 6 cloves
  • 2 inch ball Tamarind in ½ cup hot Water
  • 1 cups Water(approx.)
  • 2 tbsps of coconut oil
  • 1 cup of sliced
  • 2 tbsps sliced green Chillies
  • ½ a tsp of Turmeric
  • ½ cup Water
  • Salt to taste
  • Coriander to garnish

Instructions

  2. If using frozen crab, make sure it’s defrosted and rinse well before adding salt and turmeric and leave aside
  4. Soak the tamarind in hot water, once soaked remove any seeds
  6. In a tava or pan, roast the whole spices, followed by the coconut till brown and then add the onion, ginger & garlic
  8. Make a powder spice blend by adding the Kashmiri chillies after they’ve been de stemmed and de seesed together with all the other whole spices
  10. Add the coconut, onion, ginger and garlic, soaked tamarind and the water as needed to blend to a smooth paste
  12. Heat up a saute pan and add the coconut oil, and saute the sliced onion and green chilli slices
  14. Once the onion is golden brown, add the masala or spice blend together with the turmeric and allow to heat up
  16. Add the crab and salt to taste
  18. Add water to the processor and add this in as well
  20. Cook the crab for about 7 mins on each side
  22. Serve with rice and a simple salad
https://kravingsfoodadventures.com/crab-xec-xec-goan-crab-curry/

Posted on

Shahi Chicken Korma

View my step-by-step video

 

 

 

 

 

 

When you have the word Shahi in a recipe, you know it’s going to be fit for a King. This recipe is no exception, the gravy is earthy and deep, made creamy with a paste made with cashew, onions, chillies and yogurt. Chicken is sautéed in the spices and cooked till tender and it’s finished off with saffron milk.

The earthy flavor in this recipe comes from the fried onions that are cooked till a medium brown and then ground together with cashew nuts, red Kashmiri chillies and yogurt. I typically make this curry for a special occasion and serve it garnished with fried onions, cashews and coriander. It’s great served with rice or rotis.

Print
Shahi Chicken Korma

Ingredients

  • 3 cups sliced Onions
  • 3 Kashmiri Chillies
  • Salt
  • ½ cup Cashew nuts
  • 1 cup hot milk here and two pinches of Saffron
  • 1 cup of stirred Yogurt
  • 2 Bay leaves
  • 2, 1 inch sticks Cinnamon
  • 3 black Cardamoms
  • 7 green Cardamoms
  • 10 Peppercorns
  • 1 Star anise.
  • 3 tbsps of Ginger & Garlic paste
  • 1 tsp Cumin powder
  • 1 tsp Turmeric powder
  • 1 tsp Chilli powder
  • 1 tsp Coriander powder
  • 2 cups Tomatoes
  • 2 lbs(roughly 1 kg) whole Chicken cut in pieces

Instructions

  2. Heat up some oil and fry the onions on high heat till a medium brown, add some salt to help it color faster
  3. Add the Kashmiri Chillies, just break them in half, remove the seeds and throw them in
  4. Once the onions are quite brown, add the Cashew nuts
  5. Now this is the colour I’m looking for so I’m just going to remove all the onions and keep aside. If you leave some onion behind it’s fine, but get all the chilli and cashews and allow this to cool
  6. Prepare the saffron milk by steeping the saffron strands in some hot milk
  7. Once the onion mixture is cool add it into a fod processor and start to grind this using half the yogurt to help it blend
  8. Reheat the oil and I’m going to add the whole spices
  9. Add the ginger and garlic paste and saute to remove that raw taste
  10. Add the chicken pieces in and allow it cook this for a few minutes allowing it to brown on all sides
  11. Add 1 tsp of salt and mix to salt all the chicken
  12. Add the powdered spices and mix well
  13. Add 2 cups of tomatoes
  14. Cover and allow the tomatoes to cook till they are mushy
  15. Once this is done, scrape all of that delicious onion, chilli and cashew paste into the pot and mix well.
  16. Add one cup of water to that food processor to pick up any left over paste under the blades and add this in as well
  17. Add the remaining half of the yogurt and mix
  18. Check for salt again
  19. Cook this for 15 – 20 mins till the chicken is nice and tender
  20. Finally add the saffron milk and cook for a few more mins
  21. When you see red oil floating at the top, you know it’s ready
https://kravingsfoodadventures.com/shahi-chicken-korma/

Posted on

Goan Beef Roulade

View my step-by-step video

 

 

 

 

This delicious concept of rolling a slice of beef together with other ingredient is a favorite around the world. Some people call it Involtini or Beef Rolls and other call this Beef Olives. This recipe is a Goan style Roulade. My Mom used to make this often, unfortunately I was not able to find her recipe, so I decided to prepare this typical Goan way of making this which includes a spice blend make from red dried Chillies and other spices and Vinegar.

The beef steak I used in this recipe was thicker than I wanted, I actually intended to make another recipe, but when I realized I hadn’t bought all the ingredients, I decided to make this roulade instead.

Follow the tips and tricks in my video and good luck!

Print
Goan Beef Roulade

Ingredients

  • Spice blend
  • 8 de seeded Kashmiri Chillies
  • 1 tsp Peppercorns
  • 1 tsp Cumin
  • 2 inch stick Cinnamon
  • 6 Cloves
  • 6 cloves Garlic
  • 2 inch piece Ginger
  • 1 tsp Salt
  • 3 tbsps Vinegar
  • 1.72 lbs, 780 gms Beef steak
  • Turkey Bacon
  • Potato sticks
  • 1/2 cup finely diced Onion
  • 2 tbsps minced Chilli
  • 2 tbsps minced Coriander
  • 1.5 cups fresh pureed blanched Tomatoes
  • 1 cup Water

Instructions

  1. Prepare the spice blend by grinding all the dry spices first together and then all the wet ingredients
  2. Pound the steak with a meat hammer to tenderize it
  3. Add some of the spice blend to the steak and rub it on both sides to marinate
  4. Using the bacon as a guide, cut the steak in strips and add the potato stick and sprinkle the minced onion, chilli and coriander and roll
  5. Use a toothpick or string to secure
  6. Sear the roulades on both sides and keep aside
  7. In the same pan, add more oil and add the remaining minced onion, chilli and coriander
  8. Add the remaining spice blend and saute
  9. Follow with the tomato puree and water and bring to the boil
  10. Add salt to taste
  11. Add the roulades and cover and cook for about 20 - 30 mins
  12. Be sure to flip the roulade in between
  13. Remove the roulades from the gravy once cooked, allow to cool and remove the toothpicks and string before serving
https://kravingsfoodadventures.com/goan-beef-roulade/

Posted on

Chana Chole

View my step-by-step video

 

 

 

 

 

Some recipes just make you want to go balle balle!!!! Punjabi dishes in Indian cuisine are crazy popular and for good reason. From Parantas to garma garam Tandoori Chicken we are always left wanting more. Their Chana or Chole is no exception. Made famous by the way side restaurants or Dhabas, this Chana Chole is always served steaming hot with a bread called the batura. This can also be eaten as a main or a side with roti or rice. What I love about this recipe is that the chana or garbanzo beans as we know it in this part of the world is cooked together with spices and black tea thus infusing the delicate beans with flavor and color.

What’s interesting about this recipe is the use of black tea. This is used to flavor the chana as well as impart a deep color.  I like to use a homemade Garam Masala in this recipe to give it it’s rich taste – https://youtu.be/kkiYMQrYqUc

In this video I guest star the popular dance troupe Maritime Bhangra Group a Canadian group I found on YouTube.

Print
Chana Chole

Ingredients

  • 1 cup Chickpeas or Garbanzo beans
  • Spice bag - Bay leaves, Cinnamon, Cardamon & Black Tea
  • 3 tbsps Ghee
  • 1 cup diced Onion
  • 2 green Chillies slices - 2 tbsps
  • 1 tbsp each Ginger & Garlic paste
  • 1 tsp each Coriander & Cumin seeds
  • 1 tsp each Turmeric powder, Chilli powder, Coriander powder & Garam Masala
  • 2 - 3 cups fresh diced Tomatoes
  • Salt
  • 1/2 cup Water
  • 1/2 tsp Asafoetida or Hing
  • Coriander

Instructions

  1. Soak the Chana overnight
  2. Add to a pressure cooker and cook for about 3 vessels with water and a spice bag till the chana is cooked but not over cooked
  3. In a saute pan, melt the ghee and saute the onions followed by the green chilli
  4. Add the Ginger and Garlic paste and the Coriander and Cumin seeds
  5. Add the spices and mix everything together
  6. Add the Tomatoes and cook till mushy
  7. Add the Chana and water into the saute pan and cook till the gravy thickens
  8. Add a pinch of Asafoetida
  9. Finish of with some chopped Coriander
https://kravingsfoodadventures.com/chana-chole/

Posted on

Thai Massaman Beef Curry

View my step-by-step video

 

 

 

 

 

 

 

My obsession with Thai food is fairly recent but pretty intense. I always loved Chinese food, but Thai food combines ingredients like Coconut milk and spices like Cumin and Coriander which are very popular in Indian cuisine as well. I started mastering the basics like red and green curry and moved on to Massaman & Panang. Each spice base has someone the same ingredients but are very distinct in their taste.

 

The Massaman curry base is very unique – spices like fennel, cumin, coriander, cloves, cardamoms, cinnamon and black peppercorns are pounder together with the usual suspects, red chillies, shallots, lemongrass, ginger and galangal. And of course it’s finished off with fish sauce and shrimp paste. If you like to make a vegetarian or vegan version of the paste substitute light soya and spicy bean paste for the fish sauce and shrimp paste. I’ve used this to make a delicious Thai Massaman Noodle Salad and in a Peanut sauce and now I’m going to simmer chunks of meat in this blend of spices and creamy Coconut milk. This curry is hearty, cooked together with potatoes, studded with peanuts and served with some Jasmine rice, you gotta try it.

Print
Thai Massaman Beef Curry

Ingredients

  • 2 lbs Beef cut into small cubes
  • 400 ml Coconut Milk (full fat is better)
  • 2 tbsps Massaman Curry paste
  • ¼ cup roasted Peanuts
  • 3-4 Bay leaves
  • 1 tbsp Tamarind paste
  • 1 tbsp Palm sugar
  • 1 or more tbsp fish sauce
  • 1 cup potatoes cubed
  • ½ cup onions cut in small quarters
  • Juice of ½ Lime
  • 2-3 tbsps chopped Coriander
  • 1 small red Chilli – 1 tsp finely chopped

Instructions

  1. In a wok heat up about 100 m of the coconut milk and heat it the oil separates from the solids
  2. Add the Massaman curry paste and mix with the separated Coconut Milk
  3. Add the Beef cubes and saute
  4. Add the rest of the Coconut milk
  5. Add the roasted Peanuts
  6. Add 1 tbsp Tamarind paste
  7. Add the Bay leaves and Palm sugar
  8. Add the Fish sauce and mix
  9. Add the cubed Potatoes and the quartered Onions
  10. Cook this low and slow for 40 – 60 mins
  11. Add additional Fish sauce if required
  12. Add the finely chopped red Chilli
  13. Add the Lime juice and fresh Coriander
https://kravingsfoodadventures.com/thai-massaman-beef-curry/