- Let’s start by making the curry paste, in a dry pan add 4 cloves, 1 cinnamon stick, 1 tbsp cumin seeds, 1/4 tsp grated nutmeg, 1 tbsp coriander seeds, 5 cardamon pods and 1 tbsp of turmeric. Toast the spices for around 2-3 minutes until fragrant. When ready add the spices to a pestle and mortar and remove the seeds from the cardamon pods. Place the cinnamon stick to one side for now then grind the spices until fine and set to one side.
2. For the second part of the curry paste in a dry pan add 5 shallots, 10 dry red chillis, 1 deseeded red chilli, 2 lemongrass stalks, a 4cm piece of galangal and 5 peeled garlic cloves. Dry fry on a high heat until fragrant (approximately 5 minutes). When ready add to a food processor then also add the spice powder we made earlier. We can now add the coriander stems and a handful of toasted peanuts to the blender and pulse until a paste is formed. When ready remove from the blender and place the curry paste to one side.
3. To cook the paste add to a pan with a drizzle of cooking oil. Fry the paste on a medium heat for approximately 10 minutes until the paste becomes fragrant and darker in colour. Now add 1 tbsp of tomato puree, 1 tbsp palm sugar, the cinnamon stick, dried tamarind, a pinch of salt and 250ml of coconut milk. Turn the heat down to a low simmer and cook for 30-45 minutes stirring occasionally.
4. Whilst we are waiting for the curry to cook we can prepare the rest of the ingredients. For the coriander oil simply add 90ml of cooking oil to a pan and place onto a medium heat. When warm remove from the heat and add 1 bunch of coriander leaves and a pinch of salt. Allow the coriander to infuse for 5 minutes then place both the oil and coriander into a liquid blender. Pulse the oil then drain when ready with a fine sieve and set the oil to one side. We will use this coriander oil to slowly confit the tomatoes.
6. To take the tomatoes to the next level I decided to char them first with a blow torch to add another dynamic to the tomatoes. If you don’t have a blow torch alternatively you could sear them in a hot pan for a few seconds. Now add the charred tomatoes to a pan with the coriander oil and confit on a very low heat for approximately 5-10 minutes. Season with a pinch of salt and a touch of sugar then place to one side. (To confit is to simply slowly cook in an infused oil).
7. Massaman curry usually has potatoes so instead I decided to make some curry crisps to go into the dish. Peel 1 potato then shave into strips by using a peeler. Add the potato strips to a pan of hot oil and deep fry until golden brown. When ready place onto kitchen paper and season with salt, mild curry powder and a pinch of sugar.