1 tablespoon coriander seeds
1 teaspoon cumin seeds
4 green cardamom pods
3 cloves
5 dried red chillies
½ teaspoon salt
4 large shallots
4 cloves garlic
3cm-piece ginger, peeled, thickly sliced
1 tablespoon chopped coriander root
½ teaspoon ground cinnamon
1 teaspoon shrimp paste
3 tablespoons coconut milk
1 tablespoon coconut, peanut or plain oil
1.2kg well-trimmed beef brisket
Massaman curry paste (see recipe) or 5 tablespoons ready-made paste
1 can (400ml) coconut milk (less the 3 tablespoons if making your own paste)
1 cup beef stock
3 stalks lemongrass
1 bay leaf
16 small new potatoes, halved
1 under-ripe green mango, peeled
coriander and finely sliced makrut lime leaves, to serve

I am not a fruit-in-savoury-dishes person at all, but I loved the addition of tropical fruit to a fragrant massaman curry. I had a fabulous one with young durian and a mango version with a perfect sweet/sour/spice balance.

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2.Heat a frying pan to medium hot and dry fry the coriander, cumin, cardamom pods, cloves and chillies for about 30 seconds until fragrant.
3.Crush the cardamom pods, remove the seeds and discard the pods.
4.Grind the spices to a powder with the salt.
5.Add the shallots, garlic and ginger to the pan and char for about 10 minutes, removing pieces that get too dark.
6.Put the spices and shallot mix into a blender with the coriander root, cinnamon, shrimp paste and coconut milk and blend to a paste.
8.Heat the oven to 160°C.
9.Heat the oil in a heavy, ovenproof casserole over a high heat and brown the brisket for about 5 minutes each side until nicely browned. Remove from the pot and set aside.
10.Turn the heat to low and add the curry paste to the pot, stirring constantly for 10 minutes until it browns and the oil is separating – you may need to turn the heat back up, but you don’t want it too hot to start.
11.Add the remaining coconut milk. Measure out 1 cup of water and use it to rinse the can and any remaining curry paste in the blender, then add to the pot.
12.Add the stock, lemongrass and bay leaf along with the browned brisket, pushing down to submerge it. Cover and cook in the oven for 3 hours, turning once until tender.
13.While the beef cooks, put the potatoes in a pot and cover with water.
14.Bring to the boil and then simmer for 5 minutes until just starting to become tender, but not fully cooked. Drain and set aside.
15.When the beef is done, remove from the sauce, cut into chunks and set aside.
16.Add the potatoes to the sauce and return to the oven for 10 minutes until tender then stir the beef back in.
17.At this point you can cool and refrigerate it for up to three days.
18.When ready to serve, gently heat on medium. Chop the mango into 2cm chunks and stir in.
19.Top with coriander and makrut lime leaves and serve with rice.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Jess Hemmings