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Celebrating Curry Festival in isolation!

This time last year, we were putting together the finishing touches of our annual Curry Festival, which coincidently falls on Father’s Day each year.

Curry Festival is a day of multicultural sights and sounds, beautiful henna designs and mouth-watering (and sometimes eye-watering) curries. We hold this delicious celebration on Father’s Day each year because we’re certain there’s not a dad on earth who doesn’t love getting stuck into a warm, inviting curry – especially in the brisk nights of September.

We know that Father’s Day this year is a little harder for most in Victoria. Some are trying to make Dad’s day in isolation special, some are isolating away from their dads and some are without family members on a day they spend missing Dad – to those, we extend our deepest love and dearest sympathies.

This year, we want to share how we’re making Father’s Day special by celebrating with Dad’s favourite curry in person, over Zoom or in honour of him.

Market Management has put together the favourite curry recipes of their own dads for you to share with yours this Father’s Day. Check out the flavoursome list below!


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Maddie’s dad LOVES… Massaman Beef Curry!

(Serves 4-6)

What you’ll need:

  • 1kg gravy beef, diced large
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 kaffir lime leaf
  • 1 tsp shrimp paste
  • 1 tsp tamarind paste
  • 1 piece fresh ginger
  • 2 cloves fresh garlic
  • 1 stalk lemongrass
  • 1 small bunch coriander
  • 1 piece galangal
  • 2 small chillies
  • 150 grams coconut sugar
  • 3 cans coconut cream
  • 2 cups diced fresh vegetables
  • 1 litre beef stock
  • zest & juice of 2 limes
  • 2 tsp fish sauce
  • Sea salt & cracked white pepper

How to get spicy:

In a mortar and pestle crush all the spices and herbs together until it is a fine paste.

In a frypan with a little oil cook off the paste until it is aromatic, then add the grated coconut sugar and let it melt and caramelize then set aside.

Seal off the diced beef in a very hot pot with a little vegetable oil until caramelized, then add the massaman curry paste, turn down the heat to medium so as not to burn the paste and cook out for another 2-4 minutes.

Add the coconut cream and beef stock, then bring to the boil, turn down and slowly simmer for 1 – 1 ½ hours or until the meat is tender. Season with salt & pepper then serve with a pilaf of aromatic rice.


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Moni’s dad LOVES…Num Banh Chok!

(Serves 6)

What you’ll need:

  • 600 gm catfish (patin fish with head)
  • 2L water

Grind to a paste

  • 1/2 cup sliced lemongrass
  • 2 tbsp sliced fingerroot
  • 1 tbsp chopped galangal
  • 4 cloves garlic
  • 2 red chillies
  • 2 spring onions
  • 3 kaffir lime leaves
  • 1/4 tsp turmeric powder


  • 1 tbsp fish sauce
  • 2 tbsp prahok
  • 2 tbsp roasted rice powder
  • 200ml coconut milk

Vegetables to serve

  • Raw bean sprouts
  • Raw long beans
  • Mint leaves
  • Cucumber

How to get spicy: 

Boil your water and add catfish. Bring to back to a boil and lower to a simmer as you prepare the other ingredients.

During this time prepare the lemongrass paste mixture. Once finished, remove the fish and let it cool. Add the lemongrass mixture into the broth and let simmer. Lastly, add in prahok and roasted rice powder.

Flake the fish and discard the skin and bones, adding the flesh back into the boiling broth once done.

Season with fish sauce and salt, if you’d like, and add in coconut mixture before stirring well. Simmer for 10 minutes before serving!

To serve:
Twirl rice vermicelli into a bowl and ladle the curry over, placing a serve of vegetables to the side.


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Nathalie’s dad LOVES Fish Curry!

(Serves 4)

What you’ll need:

  • 4 fish fillets, or steaks
  • 1 eggplant, cut into strips
  • 1 medium onion, sliced
  • 1tsp ginger and garlic paste, heaped
  • 1tbsp thyme leaves, fresh or dried
  • 6 curry leaves, finely chopped
  • 2 tomatoes, chopped
  • 3 tbsp mild curry powder
  • 1/2 tps tumeric
  • 1/2 tsp cinnamon
  • 1 tsp ground cumin
  • 1 tsp gorund coriander
  • 2 tbsp coriander leaves, chopped
  • 2 tbsp spring onions, finely chopped
  • water
  • vegetable oil, for frying the fish and for cooking
  • 3 tbsp cornflour

How to get spicy:

Clean, scale and cut fish into slices or steaks and wash thoroughly. (You can get this step done by any of our fishmongers).

Pat fish dry, season with salt and pepper then coat in your cornflour evenly, fry in a pan with vegetable oil on medium heat till they turn to a golden brown colour.

Drain the fried fish slices on a paper towel to remove all the excess oil and put aside.

Season the eggplant with some salt and pepper then fry in the same oil, drain the fried aubergine on a paper towel and put aside.

In the same pan, add more oil if needed, and on medium heat add in your sliced onions, thyme leaves, curry leaves and stir fry for 2 minutes, then add in the garlic and ginger paste, give it a stir.

Mix the curry powder, turmeric, cinnamon, cumin and coriander with a little warm water so that it forms a paste and add to the pan and stir well.

Add the chopped tomatoes in and 50ml of water to start cooking the sauce, cover and cook on medium heat till tomatoes are done (progressively add 100ml of water in intervals if the sauce starts to dry out) at this stage taste for seasoning and add salt to taste.

The sauce should be creamy in texture, add in the fried fish with the eggplant and add warm water to preferred consistency if needed, then let it simmer for a few minutes, take care not to move the fish around too much or it will break.

Turn off the flame and transfer to a serving dish. Garnish with coriander leaves and spring onions and serve with basmati rice.

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Alisha’s dad LOVES Pork Vindaloo! 

(Serves 6)

Note: The pork needs to be marinated for 12 hours, or overnight!

What you’ll need:

  • 750g leg of pork, diced

For the marinade:

  • 5cm cinnamon stick
  • 1 tsp black peppercorns
  • Seeds from 12 green cardamoms
  • 1 tsp cloves
  • 8 cloves of garlic, peeled
  • 1 tsp cumin seeds
  • 25g ginger, roughly chopped
  • 1 small onion, roughly chopped
  • 2 tbsp tamarind liquid
  • 1.5 tsp salt
  • .5 tsp sugar
  • 2 tbsp Kashmiri chilli powder
  • .5 tsp turmeric
  • 5 tbsp white wine vinegar

To cook the vindaloo:

2 tbsp vegetable oil

1 small onion, chopped

3 medium, ripe tomatoes, sliced

3 fresh green chillies, halved lengthways, seeds removed

100ml water

How to get spicy:

For the marinade, grind the cinnamon, peppercorns, cloves, cumin seeds and cardamom to a powder.

Combine the onion, garlic, ginger, tamarind, salt, sugar, chilli powder, turmeric, vinegar and all the ground spices in a food processor and blend into a paste.

Mix the pork and paste together, coating the pork well, and leave for 12 hours.

To cook the vindaloo, heat the oil in a pan (medium heat), add the onion and fry for 10 minutes.

Increase the heat to medium-high, add the pork and paste and fry for five minutes, stirring occasionally.

Stir through tomatoes, chillies and water, cover with a lid and cook for around two hours until the meat is tender.

If the meat looks like it’s sticking or becoming dry, simply add more water.

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