Goldfish Brand Chinese Curry Sauce Concentrate, 405g

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Thai Red Curry Paste. This ingredient is key to the deep, rich flavor of the Massaman curry. It’s a flavor powerhouse that can’t be substituted. Massaman curry and Panang Curry are unique in that they are made with dried spices, whereas red, yellow, and green curry pastes are made with fresh ones. In one pan I sweated off some onions, added peppers, mushrooms, spinach and cooked potatoes. Gently fried them until cooked. Then added in half of the sauce I prepared. One curry finished.In a second pan I cooked mince meat, with onions, potatoes and a handful of peas. When cooked I added the rest of the sauce. Husbands curry finished. NOTE: The most important part of this recipe is that you get the correct curry sauce concentrate. The one mentioned "Goldfish Brand" can be found in Tesco as well as a lot of Chinese Supermarkets (Wing Yip etc). I found this to be exactly the same as was used in my local Take-Away

This recipe uses a small amount of coconut. You can use fresh grated or frozen coconut or coconut milk. If you don’t consume coconut, you may simply leave out that or substitute with cashews. Garam Masala is an Indian spice blend that is easily available in Asian stores. I do not have a recommended brand for that because I make my own following this recipe – Garam masala. It is important to use a flavorsome masala as it is the key ingredient that flavors your dish. Each tub is filled with potential. It is so simple to make up the sauces, I couldn’t believe just how easy it was. All you do is scoop out some of the paste, which is actually really quite solid, add water, stir and heat. Bam. Curry leaves impart a unique flavor to the dish. Do not use dried curry leaves. It is okay not to use them or simply use a Indian bay leaf. Add the Onion. Depending on how Chrunchy you like your Onion, and I like it chunchy, I add for about 1 minuteGinger garlic paste is nothing but ground ginger and garlic in equal quantities. If you don’t have that, you can simply use them in minced or grated form. You can make it following my recipe here – ginger garlic paste or use a store bought paste. There is no substitute to this. However you may use dried ginger and garlic powder at the finishing stage. Coconut Milk. To achieve the ideal consistency while keeping things light, we’re using a combination of full-fat coconut milk and light coconut milk. If you prefer a richer curry, you can use entirely full fat. To make an easy Massaman curry recipe, I chose to doctor up Thai red curry paste (which is widely available at grocery stores, while Massaman paste is not) with the warm Massaman spices that make it unique. This fish curry is made much the same traditional way by sautéing onions, ginger garlic, tomatoes & ground spices. Later this onion tomato masala is simmered to cook down the ingredients & bring out the flavors.

Potatoes. You’ll love the way the creamy potato chunks add texture and absorb the curry flavor. Don’t skip them. I can safely say there will now always be a Goldfish Curry Sauce Concentrate in my cupboard so I will always be able to whip up a delicious meal. Fish: While you can make a fish curry with any kind of firm flesh fish, I would suggest to use something you love. Because everyone has their own favourite fish and you may not compromise on that. The following fishes are a good choice and go well in a curry. For us it was perfect as I always have to make two curries. A meat one for the husband and a veggie one for me. With the base being so easy to make, it didn’t take any extra time to make up the two curries. Have you tried Massaman Curry? A mild, slightly sweet, and lightly tangy Thai curry made with coconut milk, meat, potatoes, and a curry paste of dry roasted spices, it’s one of my Thai recipe favorites and an excellent place to start if you are newer to Thai food. About this Easy Massaman Curry RecipeFennel seeds are my favourite spice as it adds natural sweet tones and balances the pungent flavors of the other spices. You may skip if you don’t have. A lot of people add the fish directly to the simmering curry. But we personally prefer to marinate and sear first as this cuts down the fishy smell. Though this step is optional I highly recommend this if you are new to seafood curries & stews. This recipe is easily adaptable & you can play around with the ingredients. If you love tamarind in your Fish curry, feel free to add some while you make the curry. You can also squeeze some lemon juice before serving. To use amchur, add it at the finishing stage. The color of the curry depends upon the type of curry paste used to make it. Each curry type has its own unique flavor profile. Heat the curry paste with the onion, garlic, ginger, and spices. Whisk in the coconut milk, potatoes, fish sauce, peanut butter, and salt.

Thai curry refers to a broad category of dishes that consist of meat and/or vegetables cooked in a creamy, vibrantly spiced coconut milk-based sauce, usually served with rice.

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