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Thai Massaman Fish Curry

Thai Massaman Fish Curry

The first time I had a Massaman curry was while I worked in London, I really wanted to learn about Thai food but couldn’t get a job as a chef in a Thai restaurant partially due to the fact that I had no experience and partially because Thai restaurants tend to hire Thai chefs and not some young inexperienced Irish chef fresh off the boat. I was determined to learn more about this amazing food so I took a part time job washing dishes in a Thai restaurant in Soho. I worked full time in an Irish restaurant cooking the usual fare then, when my shift ended, I hopped on the tube and began my second job washing dishes by hand in the Thai restaurant. I worked as fast as I could so that I could spend the rest of the time watching the chefs cooking, constantly asking questions and eventually being allowed to cook a dish or two. This is one of those dishes I got to cook.

You can buy the paste if you prefer but homemade is always nicer.

Thai Massaman Fish Curry

Ingredients

Allergens : Gluten & Lactose Free
THE PASTE
Fresh Red Chillis - 10-12
Galangal or Ginger - 1 inch piece peeled
Lemongrass - 2 sticks
Garlic Cloves - 4 c
Coriander Seeds - 1 tsp
Fresh Coriander - handfull
Thai Fish Saue - 2 tsp
Onion - 1
Cumin Seeds - 2 tsp
Ground Cinamon - 1 tsp
Ground Cloves - 1/2 tsp
White Peppercorns - 6
Brown Sugar (Use Palm sugar if you can get it) - 1 tsp
Green Cardamom Pods - 4 seeds removed and pods discarded
THE CURRY
White fish Cod, Hake or Haddock - 300g
Fresh Mussels - 500g - 1kg
King Prawns - 16
Fresh Clams - 500g - 1kg
Coconut Milk - 2 cans
Fresh Coriander Leaves - Small handful to garnish
Peeled baby new potatoes - 20 or so
Good Quality oil - 2 tbsp

Instructions

1
Getting Ready... You will need - 1 large pot or wok, 1 food processor or mortar and pestle, 1 chopping board, 1 sharp knife, 1 wooden spoon or similar and 1 ladle
2
Add all of the paste ingredients to the food processor or mortar and pestle and blend or grind to a paste.
3
Heat the oil in the pot or wok then add 2-4 tbsp of the paste depending on hot hot you want it, you can store the rest in your fridge or freeze it.
4
Add the peeled new potatoes and coat with the paste
5
Cut the onions into a medium dice then add these and cook till slightly soft
6
Add the coconut milk and bring to the boil then simmer (low fat can split so I use full fat) for 15 - 20 minutes
7
Clean the outside shells of the clams and mussels removing any 'beards' from the mussels. If they are open, press them closed, if they stay open then discard them.
8
Cut the fish into chunks.
9
Add the mussels and clams to the curry then cook till they are all opened, around 5 minutes or so.
10
Add the white fish and cook for 2 or 3 minutes more then add the prawns and cook for another 2 minutes.
11
Taste and serve topped with coarsely chopped coriander if happy.
12
Jasmine rice is best with this curry.

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