Food Massaman Curry

Now I will discuss about food that caught my attention. This food is the most delicious in the world. This food is in the first place in here http://travel.cnn.com/explorations/eat/worlds-50-most-delicious-foods-067535. Indonesian rendang is in 11 but know we don't talk about rendang but we talk about Massaman curry. This food is from thailand. It's name Massaman curry. These foods have a price around 60.000-150.000 rupiah. Massaman or matsaman is not a native Thai word. It is generally thought to refer to the Muslims with earlier writers from the mid-19th century calling the dish "Mussulman curry"; Mussulman being an archaic form of the word Muslim.The curry is extolled in a poem from the end of the 18th century, attributed to Prince Itsarasunthon of Siam, the later King Rama II (1767-1824). It is dedicated to a lady who is believed to be Princess Bunrot, the later Queen Sri Suyendra, wife of King Rama II. 

Due to its Muslim roots and therefore islamic dietary laws, this curry is most commonly made with beef, but there are also variations on this dish using duck, chicken, mutton, goat, or, less commonly so, pork. As pork is haram meat  (forbidden food in Islam) this last variant is of course not eaten by  muslim.The flavors of the massaman curry paste (nam phrik kaeng matsaman) come from spices that are not frequently used in other Thai curries. cardamom, cinnamon,cloves, star anise, cumin, bay leaves,nutmeg and mace would, in the 17th century, have been brought to Thailand from the Malay Archipelago and South Asia by foreigners, a trade originally dominated by Muslim traders from the Middle East, Indian subcontinent and from the archipelago itself, but increasingly threatened by the Portuguese, the Dutch and French East India Company These are combined with local produce such as dried chili peppers, cilantro (coriander) seeds, lemongrass, galangal, white pepper, shrimp paste, shallots and garlic to make the massaman curry paste. This paste is first fried with coconut cream, and only then are meat, potatoes, onions, fish sauce or salt, tamarind paste, sugar, coconut milk and peanuts added. Massaman is usually eaten with rice, in a meal together with other dishes. There are also traditional versions using oranges, orange juice, or pineapple juice as additional ingredients. 

 If you want to make this Massaman curry here i give the procedure to make massaman curry.

 Ingredients

• 1/2 lb. beef shoulder (chuck roast) or stew beef, sliced
• 3 tablespoon whole raw peanuts
• 4 cup water
• 1 medium-sized potato, cut into 1 inch cubes
• 1 tablespoon cooking oil (soybean, peanut or corn oil)
• 3-4 tablespoon Massaman curry paste, homemade or ready-made (we recommend excellent Nittaya brand)
• 1 1/2-2 cups coconut milk Chaokoh brand coconut milk
• 6 whole Thai cardamom seeds, cracked and dry roasted*
• 1 inch piece of cinnamon stick, dry roasted*
• 2 tablespoon Thai fish sauce
• 1 tablespoon palm sugar
• 2 tablespoon tamarind water
• 1/4 large white onion, cut into pieces (or 12 peeled whole white pearl onions)

Preparation

1. Open the coconut milk and scoop the thick coconut cream from the top and set aside (see more details about coconut cream).
2. Bring the 4 cup of water, beef and peanuts to boil, skimming the scum from the surface for about 5 minutes. Lower heat to medium and continue to cook at a low boil uncovered, for approximately one hour. Remove from the heat and set aside.
3. Separately, bring the potatoes to boil in enough water to cover for approximately 20 minutes until just slightly under-cooked (al dente). Drain and discard the potato water (or reserve to make your own sourdough mix!). Set the potatoes aside. While the beef is cooking you may make the homemade Massaman Curry Paste.
4. Heat oil in a large wok (or other large heavy bottom pan) over medium heat, add the curry paste and cook briefly until fragrant. Add the reserved coconut cream and fry until it begins to separate, stirring constantly. Add the boiled beef and peanuts in its broth and remainder of coconut milk, fish sauce, palm sugar, tamarind, cinnamon stick, potatoes and onion. Bring to a boil. Reduce heat to low and cook 10 minutes.
5. Adjust seasoning with fish sauce, palm sugar and tamarind water to taste. Massaman curry should be slightly sweet with a very subtle sour note from the tamarind. Serve with pickled ginger or cucumber relish as condiments.

Serves 4. This curry is even better the next day, reheated, so make double portion and freeze any left-overs.