Thursday, 11 December 2008

Burmese Curry

Sorry about the funny colours it was late at night and I didn't have the time or brain power to get a better pic.

Originally from some bumper book of asian recipes a housemate owned years ago.

This uses huge amounts of ginger and garlic but the flavour while strong is much more mellow that you might expect because of the cooking time.

4lb meat - have used pork and beef at different times. While this will make basic meat taste good using really good meat is worth it as you do taste the difference though you can use a cut that needs slow cooking which keeps the price reasonable.
2 large or 4 medium onions, chopped
20 cloves of garlic
1 cup peeled, chopped fresh ginger
2 tsp salt
2 tbsp vinegar
1-2 tsp chilli powder
3/4 cup peanut or basic oil
1/4 cup sesame oil
1tsp turmeric powder

Cut the meat into 1 inch cubes. Put onions, garlic, ginger into a blender and blend well. Put in a strainer over a bowl and push with the back of a spoon to get as much liquid out as possible. Pour the liquid into a big pan, add meat, salt, vinegar, chilli powder and half the basic oil. Bring to boil then cover and simmer over a low heat for an hour or so till meat is tender.

Meanwhile in a heavy based pan heat the remaining basic oil and sesame oil. When really hot add the mush left in the strainer from earlier, add turmeric, stir and cook over a low heat, covered, stirring regularly. Cook till smell has mellowed and onions are transparent. you want all the water content to evaporate and the paste to turn red-brown with oil showing round the edges which takes about 25 mins. Add a bit of water if needed to stop it sticking. Halfway through spoon some oil from the meat pan into the paste.

When both are cooked combine and keep cooking till there is no liquid and the oil separates out again.

Serve with rice and vegs.

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