It is packed with colours and vitamins, and there’s no need to worry about precise quantities.
All the ingredients can come from the freezer or store cupboard, so it is a great standby. The curry paste used is packed in a 400 gram tub that lives in the fridge once opened, and will last ages.
Massaman is a mild Thai curry inspired by Persian cooking. If you want more heat, other flavours can be used instead.
The recipe uses one large frying pan or wok, plus a large saucepan to boil the potatoes and cook the vegetables.
White fish – 1 large or 2 small fillets of pollock or similar sea fish
Frozen broccoli florets
Frozen cauliflower florets
Potatoes, peeled if liked and chopped into chunks
3 tbsp Masaman red curry paste
Half a 400g tin of chopped tomatoes
Small pack fresh spinach (optional)
1 tbsp Chilli flakes
Salt and pepper
1. Boil a kettle and then start the potatoes cooking in lightly salted water. The saucepan needs to be large enough to leave room for the frozen vegetables later.
2. Heat the oil in the frying pan, then fry the chilli flakes for a minute. Add the fish and cook gently until it flakes.
3. Once the potatoes are partly cooked, throw in the frozen cauliflower and broccoli and return to the boil. Cover and simmer until cooked.
3. Add the curry paste and tomato to the fish and stir. Heat to a simmer.
4. Once the vegetables are cooked, drain and place on a plate. Top with the fish mixture...and enjoy!
I find coconut milk can overwhelm everything else - a tomato-based dish works for me precisely because it won't be creamy. An easy calorie save!
this sounds lovely but to make it even better add fish sauce, coconut milk, a little sugar and lime leaves
Massaman curry is lovely. You can also put in turkey if you want to use it up for a Boxing Day meal,
I love the sound of this - nice and easy. It will probably need some cream too though, or coconut milk.