Thursday, March 29, 2012

Burmese Tomato Curry

This is a type of curry where it is cooked until all water has evaporated and left with a very thick (almost jam-like) gravy.  You can add Shrimp paste (Ngapi, Belacan) in this dish but I prefer without it. Usually, a lot of Burmese dishes use quite a good amount of oil. For instance, this dish would be made with enough oil to be separated and a thick or thin layer of oil lying on top of the dish. However, I’m not using as much oil as that. This dish is good to be paired with Achin Hin (Sour Soup), Red Chili Pound, Rice and some type of fried meat.

Burmese Tomato Curry

Serves: 2
Preparation Time: 15 minutes
Cooking Time: 20 minutes

2 tablespoons Oil
1 tablespoon Garlic – pressed or thinly sliced (about 4 cloves)
1 teaspoon Crushed Chili Pepper (adjust to taste) (optional)
1 cup Onion – finely chopped
2 teaspoons Dry Shrimp Powder
2 cups Tomatoes – diced small
1 teaspoon Ginger – grated or finely chopped
1/8 teaspoon Turmeric Powder
2 teaspoons Red Chili Powder
3/4 tablespoon Fish Sauce (adjust to taste)
1 Fresh Jalapeno Pepper or any Green Chili – cut in chunks or thinly sliced
1/2 cup Cilantro – finely chopped

  1. Heat a pan with oil over medium heat and sauté garlic and crushed chili pepper for few seconds. Add onions and fry for few minutes until translucent.
  2. Add dry shrimp and stirring frequently, continue cooking for few more minutes until onions are lightly browned.
  3. Add tomato, ginger, turmeric powder, red chili powder and fish sauce. Cook for about a minute, stirring often.
  4. Reduce heat to low, cover the pan and cook for about 5 to 8 minutes stirring occasionally until tomatoes are soft and all crushed.
  5. Increase heat to high and stirring frequently continue cooking until all water has evaporated and gravy becomes like a thick paste, for about 5 minutes.
  6. Garnish with Jalapeno and cilantro, cover immediately and let sit for about 5 minutes. Stir once or twice before serving. This can be served hot or at room temperature.
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