Massaman Fable Curry

Traditional Thai- and Indian-style curry-fusion with Fable Plant Based Braised Beef

26 Jun, 2020 | Recipes | 0 comments

Preparation Time: 15 minutes
Cook time: 45 minutes
Serves: 4
Mild in heat and loaded with warm spices. Enjoy!

Ingredients

1 tbsp Tamarind pulp (with ½ cup boiling water)

2 tbsp Oil 

500g Fable 

500ml Coconut Milk 

4 Cardamon Pods, bruised 

500ml Coconut Cream (do not shake the tins) 

2-3 tbsp ready-made Massaman curry paste 

8 baby Onions 

8 baby Potatoes, cut in half if too large 

2 tbsp Fish Sauce (or your vegan preferred option)

2 tbsp Sugar 

70g unsalted Roasted Ground Peanuts 

1/2 handful Coriander (Cilantro) leaves to serve

 

Optional

Red Chilli to serve

Rice

Naan

Method

  1. Put the tamarind pulp and ½ cup boiling water in a bowl and set aside to cool. When cool, mash the pulp to dissolve in the water, then strain and reserve the liquid. Discard the pulp.
  2. Heat the oil in a wok or a large saucepan and cook Fable over high heat for 3-5 minutes, or until browned. Remove with slotted spoon and set aside to add back in later. 
  3. Fry the potatoes and cardamon pods for 3-5 minutes, then add the coconut milk and simmer for 25 minutes.
  4. While the potatoes are cooking, put the thick coconut cream from the top of the tins in a saucepan bring to a rapid simmer over medium heat stirring occasionally, and cook for 5-10 minutes, or until the mixture ‘splits’ (the oil starts to separate).
  5. Add the curry paste and onion, cook for 5 minutes or until paste becomes aromatic and onions soften. 
  6. Add the slightly fried fable, potato mixture, fish sauce, sugar, peanuts and tamarind liquid, and let simmer for 10-15 minutes. 
  7. Garnish with fresh coriander leaves.
  8. Serve HOT with your side dish of choice.

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