Cook along with Nick and cook this incredibly delicious and relatively quick Massaman curry using @solidteknics BIGGA pan!
Prep time: 10 minutes
Cook time: 1 hour 15 minutes
Serves: 6 - 8 People
- Prep time: 10 minutes
- Cook time: 1 hour 15 minutes
- Total time: 1 hour 25 minutes
- Serves: 6 - 8 People
- 1 kg Kipfler potatoes , or any other type of potatoes
- Peanut oil
- 1 Brown onion
- 1 Chilli
- Inch Piece of ginger
- 1 tsp Palm sugar
- 1 tsp Shrimp paste
- 2 tsp Cumin
- 1 tsp Ground coriander
- 5-6 cloves Garlic
- 6 Cardamom pods
- 1 sprig Lemongrass
- 2 Limes
- 1 cup Peanuts
- 1 kg Eye fillet , or any other meat cut that cooks quickly
- 1 bunch Coriander
- 4 sprigs Spring onion
- 2 tbsp Fish sauce
- 1 stick Cinnamon
- 2 cans Coconut milk
- 300-500 mL Chicken stock
- BIGGA SOLIDTEKNICS pan
- Small plate
- Tea towel
- Wooden spoon
Start by preheating your oven to 180C.
Then in a BIGGA SOLIDTEKNICS pan, throw in 1kg of Kipfler potatoes together with a generous drizzle of peanut oil.
Give the potatoes a good roll around in the oil before popping the pan into the oven for approx 1 hour.
For the curry paste, add 1 brown onion (cut into wedges), 1 chilli, an inch x inch of ginger, 1 teaspoon of palm sugar, 1 level teaspoon of shrimp paste, 2 teaspoons of cumin, 1 teaspoon of ground coriander, 5-6 cloves, 6 cardamom pods, 5 cloves of garlic, the cord of a sprig of lemongrass, the zest of 2 limes, ½ cup of peanuts and 2 tablespoons of peanut oil in to a blender.
Blitz the paste until its nice and fine and all the spices are ground up.
Now cut 1kg worth of eye fillet in to nice thin.
For the garnish, add ½ cup of roughly chopped peanuts, 1 finely chopped chilli, a handful of finely chopped coriander, 4 sprigs of finely chopped spring onions, the juice of 2 limes and 2 tablespoons of fish sauce to a plate, then give it a good mix through with your fingers.
Once cooked, remove the potatoes from the oven then bring the BIGGA SOLIDTEKNICS pan to high heat.
Immediately pop the curry paste into the pan and allow to fry off for a couple of minutes, before adding a stick of cinnamon, the lemongrass and the beef strips.
Now using a wooden spoon, give the pan a good mix to ensure the curry paste is evenly dispersed through the meat, then add 2 tins of coconut milk followed by 300-500mL of chicken stock.
Let the coconut milk and stock simmer for approx 15 minutes or until the curry is reduced to the consistency you want.
Top the curry with the beautiful garnish and serve with a side of rice or roti.