Shiitake MASSAMAN CURRY

Layers of warm spices, creamy coconut and the bold umami of shiitake mushrooms come together in this silky, soul-hugging Massaman curry

Makes 10-12 portions

Prep time: 10 mins | Cook time: 60 mins

INGREDIENTS

2.2lb (1kg) bag of Fable Pulled Shiitake Mushrooms, thawed

2 tbsp neutral oil 

2 tbsp tamarind pulp

1 ½ cups boiling water 

1 qt (1L) coconut milk 

8 cardamom pods, bruised

1 qt (1L) coconut cream 

4 tbsp Massaman curry paste

10 baby onions, chopped 

10 baby potatoes, peeled 

4 tbsp fish sauce 

4 tbsp sugar 

Optional garnishes:

Crushed roasted peanuts

Fresh chilis, sliced

Handful cilantro (coriander)

METHOD

Cook Fable in one of the following ways: 

  • 3 mins in deep fryer at 350°F/180°C (best) 

  • 6 mins in pan on High heat 

  • 8 mins in oven at 450°F/230°C

In a bowl, add tamarind pulp to boiling water and set aside to cool. Once cool, mash pulp to dissolve then strain to reserve the liquid. Fry potatoes and cardamom pods for 5 mins, then add coconut milk and simmer for 25 mins. 

In a separate saucepan, add coconut cream from the top of the tins and bring to a rapid simmer, stirring occasionally. Cook this for 5-10 mins or until mixture splits. Add curry paste and onion, cook for 5 mins. Then add cooked Fable, potato mixture, fish sauce, sugar, peanuts and tamarind. Simmer for another 15 mins.

Tips & suggestions:

  • Important to cook Fable before adding to the curry sauce. This intensifies the umami before simmering and prevents sogginess.

  • The perfect dish to hot hold during service. Fable can be held for up to 4 hours in a bain-marie.