A blend of spices used to make authentic mild and creamy Massaman Curry. Can also be made slightly more hot by adding sliced chilli or shredded chilli to the mixture if mild is not for you.
Ingredients
Coriander seed, cumin, fennel, turmeric, paprika, ginger, chilli, galangal, cassia, star anise, cardamom.
Blended and packed in Australia from local and imported ingredients.
Use
MASSAMAN BEEF CURRY
600 g chuck steak trimmed and cubed
2 Tbs peanut oil
2 Tbs Herbie’s Spices Massaman curry powder
2 Tbs coconut cream
1 Herbie’s Spices candle nut
1 large potato peeled and cubed
1 cup coconut milk;
1 cup chicken stock
2 Tbs gula melaka or brown sugar
1/2 cup roasted unsalted peanuts
1 tsp salt
Finely grate candle nut and brown gently in a dry pan. Set aside. Heat oil, add beef cubes and seal on all sides – remove to plate. Add coconut cream and curry powder to pan, heat one minute. Add beef with juices, candle nut, potato, coconut milk, stock, gula melaka and peanuts, and simmer, covered, for 90 minutes. Remove lid and continue to simmer another 30 minutes until meat is tender and sauce is fairly thick.
