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mikehunt

Myanmar Potato Curry. (Main meal - 2 to 4 people)

Utensils.
A blender (preferable) or a mortar & pestle.
A Wok or a large, deep pot with a thick base (large, deep, thick based pot is best).
A wooden spoon/spatula.
A "spatter sieve" (a flat steel mesh device, which can sit on top of the pot). This prevents "spatter". This is not a requirement.


Ingredients.
4 to 6 large white or brown peeled onions (the more onions, the more sause is produced).
A tablespoon of fresh ginger root (about the size of your thumb, peeled or unpeeled...doesn't matter).
A teaspoon of chilli powder (more or less can be used according to the required "heat").
A tablespoon of Turmeric.
3 to 6 cloves of garlic (peeled or unpeeled...doesn't matter).
6 to 9 tablespoons of Sesame oil.
4 to 6 large potatoes, peeled & cut into bite sized chunks.
500 grams of pork or beef, cut into "bite sized" pieces.
A teaspoon of salt.


Method.
In the blender (or Pestle & Mortar), blend the onions, ginger, garlic, chilli powder & Turmeric to a smooth paste. Small amounts of water may be added to help the blending process (if using electric blender). It is best to cut the onions into small pieces before blending.

Heat the sesame oil until it is barely smoking & carefully (slowly...bit by bit) add the blended mixture. Be careful as it will spatter greatly. Once all the blended mixture has been added to the hot oil, reduce the heat so that the mixture is simmering (slowly bubbling). Ensure that the mixture is stirred frequently to avoid sticking to the pot/wok. Small amounts of water may be added to ensure the mixture does not become too dry. This part of the process is very important. The mixture must change colour & smell. It may change to a green colour & the smell will become more aromatic & less acrid. This process usually takes about 15 to 30 minutes. It took me a few times to get this part right. IF THIS PART IS NOT DONE CORRECTLY, IT WILL TASTE BITTER & TERRIBLE.

Once the mixture is cooked, slightly increase heat & add the meat plus salt (whilst stirring) until all off the meat has changed colour (from red to pale brown - sealed).

Add the potatoes & enough water to just cover the potatoes.

Increase heat until simmering & then reduce heat to maintain simmering.

Simmer until potatoes are soft & most of the water has evaporated. The result should be a pot of potatoes & meat in a thick sauce.

Serve & enjoy.

This meal may be made without potatoes. Simply deduct potatoes (& the water) from the recipe & serve with boiled rice.

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