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White Fish Massaman Curry



This curry is quite an usual curry that seem quite popular in restaurants at the moment. At the time, I could only get a small list of the ingredients so that was all I had to work with.

The ingredients in this curry are a combination of oriental Asia (Japan or China) and South Asia (India, Bangladesh or Sri Lanka). Ingredients such as soy sauce, honey, and lemongrass are used in the Oriental parts of Asia. Other ingredients such as ginger, coconut milk and cumin are used in both parts of Asia.

In addition, they usually include peanut sauce in this curry. This will make the texture of the curry smooth along with the honey. However you can easily omit this ingredient if you have any family members who have nut allergies.

Surprisingly, Massaman curry is not hot and spicy like other curries. It actually has a subtle sweet taste, which makes a change. The vegetables add crunch to the curry and the juicy prawns and delicate fish just melt in the mouth.

It is a brilliant Curry to try especially if you are not into spicy foods. I have to say it was really great cooking a dish that had some contrasting ingredients but still tasted great.


Prep: 20 mins
Cooking time:1 hour and 10 mins

-1 pack of cod

-1 pack of prawns

-1 pack of baby Sweetcorn

-1 pack of mange toute

-1 Tbsp Honey

-1 Tbsp Soy Sauce

-1 Tbsp Chopped Ginger

-1 Tsp Chopped Garlic

-1 Tsp Cumin

-2 lemongrass stalks

-1 tin of coconut milk

-Salt and Pepper to taste

  1. Wash and prep the food.

  2. Fry the vegetables in the large saucepan in oil, soy sauce and honey.

  3. Add the coconut milk

  4. Add the cod and the prawns.

  5. Add two lemongrass stalks

  6. Allow to cook.

  7. Serve in a dish.

  8. Garnish with two lemongrass stalks.



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