Swede massaman curry

by Anna Tobias
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Ingredients

Spices & Dried Herbs

  • 8 dried red chillies, de-seeded and chopped
  • 1 tsp cumin seeds
  • 1 tsp ground cloves
  • 1 star anise
  • 4 cardamom pods, bashed and outer green husk removed
  • 1 tbsp of lime leaves, finely chopped

Salad & Fresh Herbs

  • 1 tbsp of coriander seeds
  • 3 sprigs of coriander

Store Cupboard

  • 1 tsp white pepper
  • 1 tbsp of salt
  • 500ml of coconut milk
  • 100g of curry paste, see above
  • 2 tsp sugar
  • 5 tbsp of fish sauce
  • 500ml of vegetable stock, or chicken stock
  • 4 tbsp of roasted peanuts, (unsalted)

Fruit & Vegetables

  • 6 shallots, chopped
  • 6 garlic cloves, chopped
  • 2 garlic cloves, sliced
  • 500g of swede, cut into large, misshapen cubes (about 5cm)
  • 1 lemon, juiced
  • 300g of potatoes, peeled and cut slightly smaller than the swede
  • 15 button onions, peeled

Speciality Ingredients

  • galangal, about 1cm piece, chopped

Cooking Sauces

  • 1 tbsp of shrimp paste

Oils & Vinegars

  • 80ml of vegetable oil