James Martin Massaman Curry

This easy and delicious Massaman curry by James Martin is a creamy, flavorful dish that’s perfect for a quick dinner. Choose from salmon, prawns, or aubergine for a customizable meal. The rich coconut milk sauce, spiced with curry, cumin, and coriander, makes it a comforting, satisfying choice every time.

Ingredients Needed

• 2 x 200g (7 oz) salmon portions or 150g (5 oz) peeled prawns or 1 large aubergine, diced into chunks
• 15ml (1 tbsp) olive oil
• 25g (1 tbsp) butter
• Salt and pepper

For the sauce:

• 50g (3 tbsp) garlic paste
• 100g (7 tbsp) onion paste
• 2 lemongrass stalks
• 2 chillies
• 25g (1 tbsp) ginger paste
• 1 tbsp mild curry powder
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1 tsp cardamom
• 1 tbsp fish sauce
• 1 tsp sugar
• 200ml (7 fl oz) coconut milk

To serve:

• Cooked rice

How To Make Massaman Curry

1. Make the sauce: Fry the onion, lemongrass, and garlic in 15ml (1 tbsp) olive oil for 5 minutes. Add the spices and cook for another 2 minutes. Stir in the coconut milk, bring to a boil, then simmer for 5 minutes.
2. Cook the salmon: Preheat the oven to 200°C (400°F). Place the salmon into a hot frying pan with a drizzle of vegetable oil. Pan-fry for 3 minutes, then flip, season, dot with butter, and roast in the oven for 8-10 minutes.
3. Cook the prawns: Pan-fry the prawns until just pink.
4. Cook the aubergine: Deep fry the aubergine chunks at 180°C (350°F) for 3 minutes, then drain on paper towels.
5. Serve: Serve the sauce with either the salmon, prawns, or aubergine. Sprinkle with mint and coriander and serve with rice.

Recipe Tips

• Control the heat: Adjust the number of chillies based on your spice preference. Remove the seeds for a milder flavor or keep them for extra heat.
• Don’t overcook the protein: Whether you’re cooking salmon, prawns, or aubergine, be sure not to overcook them. Salmon should be tender and flaky, prawns just pink, and aubergine crispy on the outside.
• Balance the sweetness: If the curry feels too spicy, add a little extra sugar to balance the heat with sweetness. Taste as you go.
• Let the sauce simmer: Allow the sauce to simmer for a full 5 minutes to let the flavors blend and thicken slightly. This step is key for a rich, flavorful curry.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Massaman curry cool to room temperature, then store it in an airtight container in the fridge for up to 2-3 days.
• Freeze: Allow the curry to cool before transferring it to a freezer-safe container. It can be frozen for up to 1 month. To serve, thaw it in the fridge overnight before reheating.
• Reheat: Heat the curry in a saucepan over medium heat for about 5-7 minutes, stirring occasionally until it’s hot throughout.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup)

• Calories: 605
• Total Fat: 38g
• Saturated Fat: 16g
• Cholesterol: 42mg
• Sodium: 906mg
• Potassium: 761mg
• Total Carbohydrate: 43g
• Dietary Fiber: 5g
• Sugars: 7g
• Protein: 26g

Try More James Martin Recipes:

• James Martin Vegetable Soup
• James Martin Peach Tarte Tatin
• James Martin Sourdough Bread Recipe
• James Martin Onion Gravy