Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, burmese curry. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Burmese Chicken Curry. this link is to an external site that may or may not meet accessibility guidelines. A classic yellow chicken curry, done the Burmese way with lemongrass and masala. Watch how incredibly easy it is to make! For the full recipe go to.
Burmese Curry is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Burmese Curry is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have burmese curry using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Burmese Curry:
- Make ready 5 tbsp red chilli paste
- Get 4 kg pork
- Prepare 1 kg pork belly
- Get 2 cup garlic
- Prepare 4 cup shallots
- Prepare 4 cup gingers,sliced
- Get 4 cup peanuts
- Make ready 6 packages hinley powder..this consist of curry powder mix with herbs..for sub..use curry powder with herbs
- Get 2 tbsp salt
- Make ready 4 tbsp fish sauce
- Get 1 1/2 cup tamarind puree
- Get 3 tbsp dark or sweet soya sauce
- Prepare 700 grams sugar cane
- Prepare 4 liter water
Pork curry is a luxurious Burmese dish that is typically served with rice and sour salads, in special occasions like weddings and novitiation ceremonies. Treat your friends and family and cook this punchy Burmese curry recipe from food writer and chef Darina Allen, with tender. This traditional Burmese Eggplant Curry is made without coconut milk. The eggplant stuffing / curry sauce base is made from finely sliced shallots, diced red tomatoes, and a blend of Burma's.
Instructions to make Burmese Curry:
- Chop pork and pork belly into 3 inches pices,marinate 1 hour with chilli paste and hinley powder
- You need to find a large stew pot ,or 2 medium size ,..set on low heat,brown marinate pork and pork belly until no longer pink,keep stir to the bottom ,to protect from burning and get good aroma from herbs in hinley powder
- Add water ,only enough to cover all pork,may be not use all 4 litres,cook it on medium heat for 30 mins,add peanuts,gingers,lower heat ..and let it simmer about 1 and half hour
- Seasoning with tamarind puree,dark soya sauce,soya sauce,fish sauce,sugar cane,simmer 20 more mins..now taste it,this must be little spicy,sweet and sour,stew like textures,serve hot with steamed jasmine rice :)
This traditional Burmese Eggplant Curry is made without coconut milk. The eggplant stuffing / curry sauce base is made from finely sliced shallots, diced red tomatoes, and a blend of Burma's. Burmese cuisine is mainly an amalgam of cuisines from various regions of Myanmar. It has also been influenced by various cuisines of neighbouring countries, in particular, China, India and Thailand. Modern Burmese cuisine comes in two general varieties: coastal and inland.
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