Massaman Curry

Massaman Curry is rich, slightly spicy and packed with flavours including garlic, ginger, cardamom and coriander. Here James has provided three options to accompany the sauce, salmon, prawns or aubergine. Something for everyone!

Ingredients

2x 200g salmon portions or 150g peeled prawns or 1 large aubergine, diced into chunks
15ml olive oil
25g butter
Salt and pepper

Sauce

50g garlic paste
100g onion paste
2 lemon grass
2 chillies
25g ginger paste
1 tbsp mild curry powder
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp cardamom
1 tbsp fish sauce
1 tsp sugar
200ml coconut milk

To serve

Cooked rice

Method

Print Recipe

To make the sauce, fry the onion, lemongrass and garlic in 15ml veg oil for 5 minutes, then add the spices and cook for another 2 minutes. Add the coconut milk and bring to the boil, then simmer for 5 minutes.
Preheat the oven to 200c.
For the salmon; Place the salmon onto a hot frying pan with a drizzle of veg oil and pan fry for 3 minutes, flip over season, dot with butter and roast for 8 to 10 minutes in the oven.
For the prawns; Pan fry the prawns until just pink.
For the aubergine; Deep fry the aubergines at 180c for 3 minutes, then drain.
Serve the sauce with either the salmon, prawns or aubergine. Sprinkle it with mint and coriander.

Ingredients

2x 200g salmon portions or 150g peeled prawns or 1 large aubergine, diced into chunks
15ml olive oil
25g butter
Salt and pepper

Sauce

50g garlic paste
100g onion paste
2 lemon grass
2 chillies
25g ginger paste
1 tbsp mild curry powder
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp cardamom
1 tbsp fish sauce
1 tsp sugar
200ml coconut milk

To serve

Cooked rice

Method

To make the sauce, fry the onion, lemongrass and garlic in 15ml veg oil for 5 minutes, then add the spices and cook for another 2 minutes. Add the coconut milk and bring to the boil, then simmer for 5 minutes.
Preheat the oven to 200c.
For the salmon; Place the salmon onto a hot frying pan with a drizzle of veg oil and pan fry for 3 minutes, flip over season, dot with butter and roast for 8 to 10 minutes in the oven.
For the prawns; Pan fry the prawns until just pink.
For the aubergine; Deep fry the aubergines at 180c for 3 minutes, then drain.
Serve the sauce with either the salmon, prawns or aubergine. Sprinkle it with mint and coriander.