By Tan Can Cook
Burmese Braised Beef Curry
Servings: 4
Preparation Time: 35 Minutes plus 24 Hours of Marination
Cooking Time: 85 to 90 Minutes
Preparation Time: 35 Minutes plus 24 Hours of Marination
Cooking Time: 85 to 90 Minutes
This is a Burmese Beef (Braised) Curry taught to me by my Dad. Using Huy Fong® chili garlic sauce and Flying Lion® fish sauce are highly recommended as per my mother, who insists—the two products are best and no substitutes!
Marination (Overnight)
924 to 1000 g stew cuts beef, cubed 1″ × 2″ × 1″
2½ tbsp ginger-garlic paste (30 g peeled and pits removed garlic cloves and 20 g peeled ginger)
½ tsp turmeric powder
2 tsp Kashmiri red chili powder or paprika powder
1¼ tsp salt
¼ tsp MSG
½ to ¾ cup whole plain yogurt
2 tbsp freshly squeezed lemon / lime juice
2½ tbsp ginger-garlic paste (30 g peeled and pits removed garlic cloves and 20 g peeled ginger)
½ tsp turmeric powder
2 tsp Kashmiri red chili powder or paprika powder
1¼ tsp salt
¼ tsp MSG
½ to ¾ cup whole plain yogurt
2 tbsp freshly squeezed lemon / lime juice
Curry
¾ to 1 cup vegetable oil
1 cup Huy Fong® chili garlic sauce
478 to 500 g yellow onions, peeled, cored, and diced
3 tbsp paprika powder
2 tbsp Flying Lion® fish sauce
565 g tomatoes, pulp removed and diced
1 cup hot water (if cooking on pressure)
½ to ¾ tsp garam masala
2 tsp jaggery or sugar
1 cup Huy Fong® chili garlic sauce
478 to 500 g yellow onions, peeled, cored, and diced
3 tbsp paprika powder
2 tbsp Flying Lion® fish sauce
565 g tomatoes, pulp removed and diced
1 cup hot water (if cooking on pressure)
½ to ¾ tsp garam masala
2 tsp jaggery or sugar
Final Seasoning (Adjust to Taste) and Garnish
1 tsp jaggery or sugar
½ tsp salt
1 tbsp dried spring onions or ⅓ cup freshly chopped spring onions
½ tsp salt
1 tbsp dried spring onions or ⅓ cup freshly chopped spring onions
Achin (Burmese Pickled Shallots)
70 to 80 g (~3) shallots, peeled and thinly sliced
1½ to 1¾ tsp (3 small) Thai red chilies, sliced
½ tsp salt
¾ tsp sugar
2 to 2⅓ tbsp freshly squeezed lime / lemon juice
1½ to 1¾ tsp (3 small) Thai red chilies, sliced
½ tsp salt
¾ tsp sugar
2 to 2⅓ tbsp freshly squeezed lime / lemon juice
Method
Marination Overnight: gather all the ingredients listed and mix well in a large mixing bowl. Cover and store in the fridge overnight.
Heat oil in a handi or pan. When hot and almost reaching smoking point, sauté the diced onions while stirring regularly, until golden brown for about 10 to 15 minutes. Lower the heat to medium-high.
Add chili-garlic sauce. Careful while stirring. The fumes from chili will be unpleasant. After stirring for about 3-4 minutes and slightly cooking the chili-garlic sauce—the raw smell dissipates—add fish sauce.
Lower the heat to medium. Add Kashmiri red chili powder or paprika powder. Continue cooking and stirring occasionally, until the oil starts to separate.
Increase heat to high. Add the marinated beef cubes. Sear the surfaces of the beef cubes by roasting on high heat for about 3 to 5 minutes and rotating evenly.
Add diced tomatoes. Stir. Cover and cook on dum or pressure cook for 35 to 45 minutes. When pressure cooking, add 1 cup hot water prior to closing the lid.
Add garam masala and garnish with dried/fresh spring onions, prior to serving.
To make Achin: gather the ingredients for achin into a mixing bowl. Mix well and transfer to a serving bowl/plate.
