Grilled Tofu & Mushrooms
Apparently, it's been a few years since we last made massaman curry. It's sometimes fun to go back and read the first two or three years of the blog before there were pictures. ;)
The sauce evolved over the course of making it -- next time we make it (which will hopefully be sooner than seven years) we'll have a solid recipe.
It started with the making of the curry paste. Using a mortar & pestle, grind together shallot, (black) cardamom, star anise, cumin seed, lemongrass, cloves, salt and black peppercorns.
The paste was fried for a few minutes and then a can of coconut milk was added to paste and allowed to cook for another 2-3 minutes. Then, tamarind paste, agave and tamari were added and stirred to combine.
The veggie side of things included kabocha squash, red potatoes (boiled until cooked 3/4 of the way through -- about 10 minutes), pineapple, carrots and red bell pepper. The sauce was brought to a simmer and veggies were added and cooked together about 15-20 minutes to meld all the flavors together.
For plating, the bowl was lined with three red lettuce leaves. Then the steamed jasmine rice was added to the the bottom of the bowl. Finally, the veggies & sauce were poured over top and garnished with a few peanuts.
The tofu, mushrooms and tomato were quickly marinated with tamari & olive oil and grilled while the veggies were cooking in the sauce.