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Massaman Curry with Roti and Cucumber Salad
Recipe by Red Team
Massaman curry is the perfect dish for cold weather. Clean the plate with handmade roti bread and finish it off with a refreshing cucumber salad.
- Steps
- Ingredients
Steps
- For the Curry Paste, remove the seeds from 10 of the dried chillies and soak all 15 of the dried red chillies in water. Once soft, remove from the water, set aside and reserve the water.
- Place a dry frying pan over medium heat. Add the dry spices and toast until very fragrant. Remove from the heat and set aside to cool. Transfer the cumin and coriander seeds to a mortar and pestle and grind until fine.
- Thinly slice the lemongrass. Remove the middle stem from the kaffir lime leaf and chiffonade the leaf. Cut off the outer skin of the galangal then finely grate. Roughly chop garlic, fresh chillies, coriander roots and shallots. Place all into a mini food processor.
- Add the ground cumin and coriander with enough reserved water from soaking the chillies (3-4 tablespoons) and process to a paste. Set aside.
- For the Massaman Beef, heat olive oil in a deep frypan over medium to high heat. Add the beef and sear on all sides. Transfer the beef to a pressure cooker. Add olive oil to the frypan. Once hot, add the Curry Paste and cook until golden red in colour and fragrant. Transfer the cooked paste to the pressure cooker.
- Add the beef stock, coconut milk, coconut cream, cinnamon, star anise, cardamom, peanut butter and 25g palm sugar. Stir to combine the ingredients. Cook on high pressure for 45 minutes.
- Meanwhile, peel potatoes and cut in half and set aside. Slice the onion into large wedges and pan fry it in oil over medium to high heat for 3-4 minutes or until the onions are tender.
- Prepare your garnishes by thinly slicing chilli, removing the coriander leaves from its stem and toasting peanuts in a fry pan over medium heat. Crush the peanuts in a mortar and pestle once cooled.
- Once the pressure cooker is ready, release the steam and remove the lid. Switch to simmer mode or transfer the curry to a saucepan. Add browned onions and potatoes and simmer until potatoes are cooked, about 15 minutes.
- Add remaining ingredients and simmer until sauce slightly reduces and thickens up, about 5 minutes. Season with salt and extra sugar.
- For the Roti, place ingredients, except ghee, along with a pinch of salt into the bowl of a stand mixer and mix with a dough hook until smooth, about 4-5 minutes. Divide into 4-6 portions and roll into balls. Smother dough balls in ghee and set aside to rest for 30 minutes. Once rested, roll out dough onto a bench with lots of ghee, until paper thin. Roll into a cylinder then curl into a coil. Roll out into a circle. Repeat with remaining dough.
- Place ghee into a non-stick frypan over low-medium heat. Add the roti and cook until golden brown on both sides, about 3 minutes. Season with salt. Set aside, lightly covered in foil and repeat with the remaining dough, wiping out pan in between.
- For the Cucumber Salad, line a serving bowl with baby spinach. Cut cucumbers into small pieces and place on top of spinach. Combine remaining ingredients, except bird’s eye chilli, in a bowl and pour over cucumber when ready to serve. Garnish with chilli.
- Serve dishes on a large serving platter and scatter with garnishes.
