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school of wok

Posted on 12th Jul 2025

Potato Massaman

Marni's version of Massaman curry with crispy hassleback potatoes with a velvety spiced coconut curry sauce.

Cuisine

Time

40 mins mins

Servings

4 people people

Most popular
recipe

Ingredients

Potatoes

  • 600g Baby new potato-cleaned and boiled
  • 1 pinch Sea salt and ground black pepper (to season the potatoes)
  • 150ml Vegetable oil

Paste

  • 140g Shallot-peeled and chunky cut
  • 15-20g Red chilli-chunky cut
  • 6g Ginger-peeled and chunky cut
  • 1 clove Garlic-peeled and halved
  • 6 Cloves
  • 1/2 tsp Coriander seeds

Spices

  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Ground cumin
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground mace
  • 1/2 tsp Ground paprika

Base

  • 400ml Organic coconut milk
  • 30g Roasted Peanuts
  • 80 ml Water
  • 2 tsp Dark soft brown sugar
  • 2 tsp Tamarind concentrate
  • 1 tsp Tamari sauce
  • 2/3 tsp Organic yeast extract (gluten free)
  • 1/2 tsp Salt
  • 1/4 tsp Ground white pepper
  • 1/2 tsp Lemon juice
  • 1 pinch Coriander to garnish

Method

1. Preheat the oven to 230 Celsius.

2. Score the potatoes width way but not all the way through. Season with sea salt and ground black pepper. Drizzle approx 70ml of vegetable oil and rub to ensure that the oil coats the potato skin well.

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