Burmese Curry

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Ingredients

1 large Onion or 4 Shallots, roughly chopped
3 Garlic Cloves, roughly chopped
1 small chunk of Ginger, roughly chopped
2-3 tsp Burmese Curry Spice
3 tbsp Vegetable Oil
1 tbsp Sesame Oil
Meat of your choice, pork or beef are most commonly used but other meats work well too including fish and prawns
Vegetables like carrots, butternut squash, potatoes or sweet potatoes, okra- you can use just 1 type of veg or a couple depending on your mood
2 tbsp Fish Sauce
Fresh Coriander Leaves, chopped
1 cup good quality stock (you can leave this out if you prefer a dry style curry similar to a rendang)
A squeeze of lemon juice

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Method

1

Puree the onion/shallots, garlic & ginger in a blender until a smooth paste is achieved.

2

Transfer the paste to a bowl and mix in 2-3 tsp Burmese Curry Spice from Spice Mountain.

3

The next step is the most important and must be cooked for the required amount of time. The final result will not have the required flavours if this next step is not followed.

4

Heat the oil in a wok or a pan until it becomes hot then add the spice paste. This may splutter so be careful. Stir for a minute at medium heat then reduce right down to low and simmer the paste for 20 minutes keeping the lid ajar. Stir the mixture every now and again with a wooden spoon to avoid the bottom from sticking. Add a dash of water to help with this if you need to.

5

After 20 minutes, you will find that the oil will start to separate from the paste and the oil will show around the edges. The paste will become golden brown in colour. This means that the first stage of cooking is complete and by now your kitchen should smell lovely.

6

Add the meat and cook in the mixture for 5 minutes.

7

Skip steps 5 & 6 if you prefer a dry curry. Simmer the sauce with the lid on for 40minutes. The meat will release and cook in its juices. Add the vegetables and cook for another 20 minutes. Give the sauce a good stir every now and again. Season with salt to taste.

8

Next add the stock and simmer for 50 minutes with the lid on. Add the vegetables in the last 20 minutes of cooking.

9

To finish off, cook with the lid off for 10 minutes to reduce and thicken the sauce.

10

Add the fish sauce and a squeeze of lemon juice. Season to taste.

11

To serve, sprinkle over the fresh coriander and serve with plain rice.

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