I love to cook on a Sunday afternoon, when the chores are done and I’ve spent time writing. Being married to a Burmese guy, I’ve learned to cook simple, healthy curries the whole family can enjoy (yes, even those fussy eaters and the “I don’t eat hot” kind of people).
For over 20 years I’ve been perfecting my curries, with minor adjustments to how and how often I create a curry.
The most important thing about cooking a good curry is not what goes in, but the length of time it cooks for – three hours on a Sunday afternoon is perfect!
Also, you need to cook with ingredients that are easy to find or already in your pantry. Every Burmese curry I’ve ever cooked has five main ingredients ( always in my kitchen).
1. Onion
2. Coriander
3. Ginger
4. Garlic
And lots of love ❤️
Here’s my most cooked curry; Beef and Chick Pea.
1 onion (chopped)
5 or 6 curry leaf (don’t worry if you can’t get your hands on these)
3-4 coriander bunches (wash, cut off roots and chop stalks – keep the leaves for later)
1 teaspoon chilli powder or 2 chopped fresh/dried chillies (optional)
2 cloves garlic (crushed)
2 teaspoons chopped ginger
1 teaspoon of paprika
1 teaspoon turmeric
1 teaspoon of cumin seeds
1kg beef (diced) – buy the cheapest cut, like casserole or chuck
2 1/2 teaspoons fish sauce or soy sauce (fish sauce has a smell that isn’t for everyone)
1/2 tin of diced tomatoes
1 heaped tablespoon of a good curry paste. I make my own, which can be stored in the fridge for days, but a jar from your local Asian grocery would work too
Method<<<<<<<<<<<<<
on, garlic, ginger, coriander, curry leaf, paprika, turmeric, cumin seeds and chilli in a teaspoon of coconut oil.
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ow the ingredients to mingle, turn down the heat to medium, add half a tin of diced tomatoes – let the juice reduce and add a teaspoon salt. You don't want the ingredients spitting at you , but it needs to fry for a minute.
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the beef, stir and coat the cubes with the gorgeous paste.
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At this stage, add the fish sauce and stir. The chick peas are next, drained before going in.
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n the heat up a little, add your curry paste and mix the ingredients well. You should be wrapped up in the aromas of Asia right now!
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There should be plenty of juices for this curry to simmer in for the next two to three hours, but if you like you can add 1 cup of water ( I’ve used coconut water before and it’s a lovely add to the Asian aroma).
Turn the heat right down to a gentle simmer and relax.
Or make a sweet potato Dahl to go with your delicious curry?
You’ll need;
1 teaspoon oil
1 small onion (diced)
1 clove garlic (crushed)
1 stem coriander ( keep leaves for later)
1 small sweet potato
2-3 curry leaves
1 teaspoon crushed ginger
1 teaspoon turmeric
1 teaspoon salt
Add these into a medium saucepan and fry gently.
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n the ingredients are soft and blended, add about 170 grams of red lentils ( about half of a 375 gram bag).
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Add water to cover about an inch over the top. You can always add water as the lentils soak it up, but it’s harder to dry it down. (Vegetable stock works well too)
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Add the sweet potato, carefully – turmeric stains!
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Bring to the boil – don’t look away, it might bubble over! Then, turn the heat to low and simmer for 20 minutes.
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Taste for salt and add small handful of coriander leaves to garnish.
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Have I made you hungry?
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