Massaman curry with breadfruit by Sofia Smith
Massaman curry is usually made with beef. But chef Sofie Smith hasn't eaten red meat in a while, so she came up with a version with jackfruit, better known as jackfruit. The key to making the curry full-bodied is to add an extra dose of umami by toasting the jackfruit first and using a good stock.
Ingredients
- 2 tsp coriander seeds
- 6 pcs cloves
- 3 star anise
- 1 tsp whole pepper
- 6 pcs chili pepper
- 150 g shallots
- 6 cloves garlic
- 2 pcs lemongrass
- 4 listy listy kafirové limety
- 1 cm galangal
- cinnamon
- 1 tsp dried chili
- 3 tbsp peanuts
- 6 tbsp vegetable oil
- 2 cans jackfruit
- 4 tbsp vegetable oil
- 6 tbsp curry paste
- 2 cardamom pods
- 3 listy listy kafirové limety
- 1 star anise
- 1 cinnamon roll
- 4 pcs shiitake mushrooms
- 250 ml vegetable broth
- 300 g potatoes
- 400 ml coconut milk
- 2 tbsp soy sauce
- 2 tsp palm sugar
- 2 tbsp tamarind paste
- 1 piece chili pepper
Method · 1 h 35 min
- Start with the paste. Dry roast the coriander, cloves, star anise and pepper in a pan. Leave to cool then pound in a mortar or grind in a spice grinder to a powder. Roughly chop the fresh chillies and place in a food processor along with the shallots, garlic, lemongrass, kaffir lime leaves and galangal. Add the crushed spices, ground cinnamon, ground chillies and peanuts. Blend, adding a little water if necessary.
- Heat the oil in a pan, add the blended paste, fry and stir until the paste loses its raw garlic, shallot and chilli aroma and darkens, this takes about 10 minutes. Separate 6 tablespoons, put the rest in a glass, cover with oil and store in the fridge where it will last for 2 weeks. You can also freeze the paste.
- Drain the jackfruit pieces from the can, rinse them in water several times, change the water, and then dry the pieces.
- Heat a little oil in a frying pan or wok and fry the jackfruit until brown. Remove and set aside.
- Add more oil to the pan, add the prepared curry paste, cardamom, kaffir lime leaves and cinnamon stick. Fry together and stir for 2-3 minutes until the paste starts to smell fragrant. Return the fried jackfruit to the pan, add the shiitake mushrooms (if using) and pour in the stock. Bring to a gentle boil. Cover and cook for 20 minutes.
- Meanwhile, dice the potatoes and cook in another pot of salted water until soft. Drain and set aside.
- Pour the coconut milk and soy sauce into the pan. Add the sugar and tamarind paste and stir. Simmer for 10 minutes then add the boiled potatoes and let it heat for 5 minutes. Season to taste and sprinkle with coriander leaves, chopped peanuts and chilli. Eat with jasmine rice or roti. SOMETHING EXTRA Canned jackfruit in brine is available, for example, at dm drugstores or Asian food stores, as well as galangal, kaffir lime leaves, lemongrass, tamarind, shiitake and palm sugar. The broth is ideal, thick vegetable stock with Asian ingredients. In Sofia's version, dry-roasted onions, ginger and celery are always on the cutting board. She also adds dried shiitake mushrooms, leftover lemongrass tops and kaffir lime leaves. Season the broth with a little soy sauce and a spoonful of oyster sauce.