Wednesday, September 21, 2011

Thai Masamman Vegetarian Curry

Recently I was watching an episode of Masterchef Australia where the contestants had to rev up an insipid Masamman dish and I realised it’s been a while my hearth saw some Thai action. The Masamman curry in all its veggie avatar perked up our sunday afternoon with mighty flavours and peppy taste. A Southern Thai dish, the massaman curry has Muslim Origins. Actually the word  Massaman roughly means muslim as it is said Thailand got its share of spice from the Muslim Traders who bought them to its shores. Masamman Curry is commonly made with beef or chicken, though other meats like pork,duck can be used. Of course it goes without saying the curry also tastes good in the vegetarian version with a medley of vegetables and/or tofu. The aromatic and flavourful fuse of spices adds magic to the dish and it tastes awesome with rice or rotis (Indian flat bread). I served the Thai curry with Peas and Cumin Pulao.



The blend of spices and herbs gives Masamman its punch. The delectable medley of veggies and tofu in a coconut milk gravy is sure to tingle your palate.The recipe has already been featured in Honest Cooking

Ingredients
  • Onion – 1 medium sized – (sliced)
  • Eggplant – 1 medium sized (cubed in to bite sized pieces)
  • Potato -1 medium sized (cubed in to bite sized pieces)
  • Green Pepper – 1 (cubed in to bite sized pieces)
  • Beans – a fistful (sliced)
  • Tofu – 200 grams – cubed
  • Coconut Milk – 400ml (to be added in 2 stages @ 200ml each)
  • Curry Paste – 2 tbsp – to taste
  • Date and Tamarind chutney – 1 to 2 tbsp – to taste
  • Oil – 2 tbsp (I used a mix of coconut oil & sunflower oil)
  • Star Anise – 2
  • Dark Soy Sauce – 1 to 2 tbsp – to taste
  • For the Dates and tamarind Chutney – 1 1/2 tbsp – to taste
  • Dates – 50 – 100 gms
  • Date Syrup – 2 -3 table spoons
  • Tamarind Paste – about 75 gms
  • Jaggery – 50 – 75 gms
  • Black Salt – 1 1/2 tea spoon
  • Red Chilly Powder – 1 1/2 tea spoon
  • Amchoor (Dry Mango) Powder – 1 1/2 tea spoon
  • Chat Masala – 1 1/2 tea spoon
  • For the Curry Paste (mix of spices and herbs)
  • Dried Red Chillis – 7 to 8- to taste
  • Coriander Seeds – 1 1/2 tbsp
  • Cumin Seeds – 1 tbsp
  • Cinnamon – a small piece
  • Cloves – 3
  • Cardamom – seeds of 3 pods
  • Black Pepper Corns – 1 tbsp
  • Shallots – a fistful
  • Garlic- 6 to 7 pods
  • Ginger – a small piece
  • Coriander roots – roots of a few sprigs
  • Nutmeg Powder – 1/2 tsp
  • Dry Ginger Powder – 1/2 tsp
  • For Garnish
  • Roasted Peanuts – a fistful (roughly crushed)
  • Cashewnuts – 1 tbsp (roughly crushed)
  • Dried Basil leaves – a few sprinkles -as required
How:-

Wash the cubed vegetables & tofu well. Set it aside.Dry roast all the spices for the curry paste and pulse it to a fine mix along with the shallots,ginger,garlic and coriander roots adding little water if necessary. I hand pounded the spices as well as herbs to a fine powder/paste with a mortar and pestle.Mix the paste with dry ginger powder and nutmeg powder for the Thai Masammn Curry Paste.


Prepare the Dates and Tamarind chutney by soaking the dates in little hot water for some time and grinding it to a paste. In a kadai pour some water, add the tamarind paste and bring it to a boil.Then add the jaggery and allow it to cook for some time.Now add the black salt, red chilly powder, amchoor powder and the chat masala.Once this is cooked add the date paste and the date syrup and bring to a boil and thicken the dip.




In a wok/pan, add the oil and as it warms add star anise and let it sizzle for a few seconds. Now add the sliced onion and as it turns pink, tip in the pounded curry paste as required. Let the spices & herb mix blend well and release its flavours.Now add the cubed vegetables and saute it for a few minutes.Add one half of the coconut milk (apprx 200 ml) in to the vegetable mix and bring it to a boil. Let it simmer for some time till the vegetables turn soft and tender.




Add salt to taste and the dark soy sauce.Further tip in the dates and Tamarind Chutney to suit your palate and let the mix cook for some time.Finally add the cubed tofu and the remaining coconut milk. Simmer to get the required gravy like consistency.Take off flame and garnish with crushed roasted peanuts, cashewnuts and dried basil leaves.Serve hot with rice/rotis/breads




Useful Pointers
1. 
For the sweet and sour mix in the dish I used the Dates and Tamarind Chutney that was already in the fridge. This gave the dish a nice and different pep. You can simply use some tamarind paste and palm sugar/sugar/jaggery to give the same effect.
2. 
Use any vegetables for the curry- like squash,avacado,melons etc. I used whatever was in the fridge and pantry
3. I hand pounded the spices and herbs with mortar and pestle, you can grind the herbs and spice mix in to a fine paste in a mixer/food processor. Pounding them in mortar/pestle brings out the wholesome flavour of the ingredients.
4.
You can also add lemon grass and galangal (instead of ginger) for the authentic taste of Thai curry to the curry paste.
5. 
The dish also tasted good when refrigerated overnight and eaten the next day. But make sure to eat it hot.


Enjoy !
It's off to Kalyani's 100 day Global Food fest

28 comments:

  1. awesome it looks! congrats gal

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  2. Very interesting and looks yum ...perfect with that peas pulav

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  3. The ingredient list sooooooo long but I guess looking at it this must be a perfect treat.

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  4. This recipe looks so good...You have made it perfect...Will surely try soon...Thanks for the recipe...

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

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  5. Simply Yummy looking veg curry. Lovely clicks.

    Deepa
    Hamaree Rasoi

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  6. love thai food..yummy!!nice presentation..

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  7. very interesting dish, looks great dear..

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  8. Love this incredible curry,havent prepared since a long..wonderful platter..

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  9. Omg, mouthwatering here..wat a fabulous dish..

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  10. Awesome.. Great.. Thanks for posting the vegeterian version. I am definitely going to try this one.

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  11. I have never made any thai dish..but it sure looks so delicious.Thanks for sharing this Priya.

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  12. When I saw the word Masamman curry. I immediately thought of Master chef Australia. So proud of you for trying it out. You are a pro girl. And that too a vegetarian version...hugs to you.

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  13. Looks very tempting Priya, a great dish to try out!

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  14. This is my fav curry...ur version sounds great..YUMM

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  15. Awesome platter makes me so hungry. Good try and came out really nice.

    Cheers,
    Uma

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  16. first time here, nice recipes .......

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  17. a very diff curry...thx for sharing! first time on ur site thru Jabeen's site! glad to follow u....do, visit my space and join me if you like:-)

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  18. wow..lovely dish..Thanx for sharing the recipe!!
    Hi Priya,
    I have changed my blog's name from TASTY TREAT to ERIVUM PULIYUM
    URL http://erivum puliyumm.blogspot.com
    Please unfollow the previous URL and follow me on my prsent URL for my latest updates for your valued suggestions and comments on my post !!Hope you will cooperate..

    Thanx in advance,
    Julie

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  19. This is a fav of ours when we eat out :) Looks spicy and yuh-uh-my :)

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  20. Looks awesome though it has a long list of ingredients...

    http://treatntrick.blogspot.com

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  21. thats one awesome dish Priya ! hats off to your patience and also converting this to a veggie !

    thanks for linking it to GFF ! I am assuming this is a Thai side dish as I need to classify the entries under various courses for the roundup !

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