Massaman curry with Rodda’s clotted cream
A unique and tasty combination that you have to try
17 ingredients
Prep 15 mins
Cooking 2 hours
Serves 2 people
2 comments
Ingredients
- Vegetable oil
- 600g beef shin, chuck, or stewing steak, cut into large chunks
- 1 onion, cut into thin wedges
- 3 garlic cloves
- Thumb size piece of ginger, thinly sliced
- 1 cinnamon stick
- 1 tsp cumin ground
- 1 tsp coriander ground
- 400ml can of coconut milk
- 1 tbsp tamarind paste
- 1 tbsp palm or soft light brown sugar
- 1 tbsp fish sauce
- 4 floury potatoes
- 2 tbsp Rodda’s Cornish clotted cream
- Optional extra: kaffir lime leaves
- To serve
- 1 red chilli, deseeded and finely sliced
- Jasmine rice & fresh coriander
Method
- Pre-heat the oven to 160C.
- Heat an oven-proof dish or casserole dish with vegetable oil and add the beef. Brown off and season.
- Finely slice the onions, garlic, and ginger. Add them to the dish and fry for 5 minutes before adding the spices.
- Stir in the coconut milk and then fill half the can with water. Add to the dish with kaffir lime leaves (optional), tamarind, sugar and fish sauce. Bring to a simmer, then cover.
- Whilst it is cooking, peel and par boil the potatoes. Add to the curry 30 mins before the end of the cooking time (2 hours) or until the beef is tender and pulls apart.
- Stir in Rodda’s clotted cream into the curry.
- Sprinkle with sliced chilli or flakes, then serve straight from the dish with jasmine rice & coriander.
Enjoy!
Comments (2)
Pauline, curry powders and pastes are combined mixes to make a curry simply. If you read the ingredients on your pack or powder or sauce you will see what a true curry is made of.
How is this curry? There is no curry paste, powder or chilli except for the chilli on top? Is there an ingredient missing from the recipe?