Masaman Curry

The name “Masaman Curry” somehow smells of nobility, indeed it is. As spicy as it looks, it is also delicious to eat.

According to Thai journalist and scholar Santi Saw Ayoti Emon; The dish originated in Thailand between the 17th and mid-18th centuries through the Persian monk Sheikh Ahmad Kemi. Later, the Thai staple took its place as a traditional family meal. According to many the word is "Muslim to Masaman".

Method of preparation:

Making massaman curry is a bit difficult. Two steps are to be followed.

Step-1: Massaman Curry Paste and Tetul Chutney

Step-2: Cooking Masaman Curry.

Make the paste:

Pour 2/3 tbsp oil in a pan, 8/10 garlic cloves, 4 shallot slices, 2 lemongrass stock, chopped coriander leaves. Stir fry for 3-4 minutes until it turns light brown in color. Now keep it in a separate container.

Now put 2 tablespoons of oil in the pan, add 5-6 cardamoms, 2 tablespoons of whole coriander, 2 tablespoons of cumin seeds, 1 inch of cardamom, 6-8 dry red chilies (in pieces), 5-6 cloves, Half a tablespoon of red pepper. Fry them till light brown and keep them aside.

Blend the two fried ingredients together in a blender with a little less than 1 cup of water. Massaman curry paste is prepared.

Now, put half a cup of coconut milk in a pan on medium heat and stir for 3-4 minutes. Pour curry paste on it. Mixed well and fry 3-4 minutes. Add 1/2 kg of chicken meat (any meat of your choice) to the mixture. Mix well. Add another 1.5 cups of coconut milk and keep stirring. Leave 2-3 bay leaves on top. Add 2 cups cubed potatoes (a little bigger size). Add 2 spoons of sugar, 1 spoon of fish sauce, 4-5 spoons of tamarind sauce, salt to taste and 2/1 cup chopped onion. Mix well. Cook on medium heat for 15-20 minutes. Sometimes I shake.

A delicious Massaman curry is made. Serve with thin rice and enjoy the taste.