Perfect Burmese Beef Curry Recipes

AUTHENTIC BANGLADESHI BEEF CURRY

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
• Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
• Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.

PERFECT BURMESE BEEF CURRY

Steps:

• Heat the oil in a pot and fry the meat, onions, garlic, and ginger till the onions are golden brown.
• Add the turmeric and chilli powder, stir and add the stock.
• Bring to the boil, reduce heat and simmer till the meat is tender.
• Add the soy sauce, and salt to taste.

BURMESE BEEF CURRY

Steps:

• Place the onions, ginger and garlic in a food processor and process until smooth.
• Add the chili powder, and turmeric and paprika until combined.
• Heat the oil until smoking point is reached, then add the contents of the processor or blender.
• Be very careful as this mix will splutter as it hits the very hot oil.
• Stir into the oil, reduce the heat of your burner to low, cover, and cook for about 30 minutes.
• You will need to stir fairly regularly, and be patient.
• The mix will begin to evaporate, start to smell sweeter and eventually turn a redish brown, with the oil seperating to the edges.
• It may take more than 30 minutes, like I said, be patient!
• Mix the cumin, coriander and salt together and massage through the steak pieces.
• Add the steak and potatoes to the onion mix, fry for a couple of minutes, then add the water.
• Bring to the boil, stirring, then reduce the heat and cover.
• Cook for about 30 minutes or until the potatoes are tender.
• Remove the lid, increase the heat and cook for a further 15 minutes or until the sauce is thickened and reduced.
• Serve over plain rice.

BURMESE CHICKEN CURRY

Steps:

• Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
• Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.

BURMESE CURRY AND RICE

Steps:

• Dice the onions and fry gently in butter for a couple of minutes.
• Add the curry power and simmer till onions are almost done.
• Add 1 pound hamburg and cook till done.
• Add the can of mixed veggies and the tomatoes and simmer for 1/2 hour over low heat (if you need to, add a little water).
• Salt to taste.
• NOTE: If more curry is needed, mix it with a little water before adding to mixture.
• Cook the rice.
• Make a small salad using the lettuce, tomato, and cucumber-- (the amounts are general--use what you need for the amount of people you have eating).
• Put everything in separate bowls and line them up on a buffet.
• When ready to eat, build on your plate as follows--cooked rice, curry mixture, salad, crushed potato chips, peanuts, shredded coconut, lay 1/2 banana sliced lengthwise on the plate on either side of the mound, and squeeze lemon juice over all.
• Enjoy!

BURMESE CHICKEN CURRY (GAENG GAI BAMA)

Steps:

• Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside.
• Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
• Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.