Recipes from Burma

Goat curry

• • 1 teaspoon cumin

  • 1 teaspoon coriander seeds

  • 1 tablespoon cardamom pods

  • 1 tablespoon curry leaves

  • 2 cinnamon sticks

  • 1 teaspoon turmeric powder

  • 1 tablespoon marsala

  • 1 cup finely chopped onions

  • ¾ cup oil

  • 1½ teaspoons chilli paste

  • 1 clove garlic

  • 1 cup chopped tomatoes

  • 1 tablespoon chopped ginger

  • 1kg goat meat cut into bite size pieces

Heat oil and fry cumin, coriander, and cardamom pods. Add garlic, ginger, onion sauté till fragrant. Add tomatoes and cinnamon stick then add turmeric powder and chilli paste. Lastly add goat meat and water. Simmer till meat becomes tender.

Choy Sum Soup

• • 2 cups Choy Sum Leaves

  • 2 tablespoons tamarind juice

  • 1 clove garlic

  • 1 cup chopped onion

  • 1cup soaked dried shrimp- pounded

  • 2 tablespoons chopped tomatoes

  • 2 tablespoons of peanut oil

  • pinch of salt

  • pinch of turmeric powder

  • 1 teaspoon of dried chilli powder

  • 2 cups of water

Heat oil. Sauté onion, garlic, shrimp, turmeric and chilli powder for 2 minutes. Add tomatoes till soft then add choy sum leaves. Fry till the

leaves are soft. Add tamarind juice and salt then water. Bring to the boil.

Aubergine Curry

• • 3 tablespoons minced onion

  • 1 clove garlic (minced)

  • 3 dried chillies (soaked and minced)

  • 3 tablespoons dried shrimps (soaked in warm water and pounded)

  • ½ teaspoon salt

  • 2 large aubergines

  • ½ cup water

Heat the oil and sauté the onion, garlic, chilli and dried shrimps. Remove the stem of aubergines. Slice lengthwise and stir in. Add water and bring to boil. Cook for 20minutes until the liquid has evaporated.

Slow Cooked Fish

• • 1kg whole fish (gutted)

  • 2 tablespoons white vinegar

  • 1 tablespoon fish sauce

  • 1½ teaspoons salt

  • ½ teaspoon ginger

  • ¼ teaspoon turmeric powder

  • 60ml oil

  • 1 clove garlic

  • 2 medium dried red chillies (soaked and ground)

  • 1 teaspoon sugar

  • 1 teaspoon chilli flakes

  • 1 tomato

  • 4 stalks lemongrass

  • ½ cup water

Marinate fish in vinegar, fish sauce, salt, ginger and turmeric for 30 minutes. Heat oil and add garlic and chilli paste. Stir in sugar and chilli flakes. Add tomato and fish. Place lemongrass in a slow cooker, place fish on top of lemongrass; add all the gravy and water. Simmer over medium low heat for 6-7 hours.