This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
Curry in Burmese is
called ‘Sipyan’ which literally means ‘oil returns’, a sign that the gravy is
ready. Although it’s called a curry, very few spices are used. The color is achieved with the help of tomato paste and the flavor is created by simmering the pureed onion, garlic, red chilli and tomato paste long and slow. Sipyan tastes great cooked with
chicken, duck, pork, beef or plain vegetables, served over a bed of Ohn Htamin
or Burmese coconut rice.
Cooking time: 1 hr.
6 boneless skinless chicken thighs, each cut in half ¼ tsp. ground turmeric
¼ tsp. salt
1 Tbsp. fish
1 Tbsp. vegetable
1 large russet potato,
cut into 1 inch cubes
1 large onion,
4 garlic cloves,
2 tsp. tomato paste
1 teaspoon crushed
dried chillies or Kashmiri mirch
½ teaspoon paprika
½tsp. shrimp paste (a.k.a. ngapi)
6 Tbsp. vegetable
½ cup simmering chicken
broth or water sliced jalapeno peppers for garnish
1. Marinate first five ingredients for at least 30 mins.