Burmese Curry

This was a recipe that was adapted by a Burmese participant in a clinical trial with the help of the dietitian. They used this base recipe to cook different proteins.

• 3-4 tablespoons extra virgin olive oil
• 1 teaspoon sesame oil
• 2 large or 3 medium onions, roughly chopped
• 1 teaspoon grated ginger
• 3 cloves of garlic / 3 teaspoon minced garlic
• 1 teaspoon ground turmeric
• 2 teaspoons ground chili (or 1 teaspoon of chili and 1 teaspoon of ground paprika for less heat – these are optional or you can change the amounts)
• 400g can of whole peeled tomatoes, chopped (you can also use 2 large fresh tomatoes)
• 500g of firm flesh white fish or skinless chicken thighs cut into 2.5 cm cubes, or 400g can of chickpeas (drained and rinsed).
• 1 cup of fresh snow peas (strings removed) – you can use other quick-cooking seasonal vegetables
• A quarter cup of coriander leaves

1. Use a blender to puree the onion, together with the garlic, turmeric, chilli, and ginger – make sure you scrape down the sides and re-blend to ensure a smooth paste.
2. Heat the oils in a large saucepan until hot.
3. Carefully add the pureed onion mixture as the oil will spatter and reduce to a medium heat immediately while stirring well.
4. Cover the pan and fry for around 15 minutes (stirring regularly) until the onions have browned and the oil has begun to separate out (you might need to add a tablespoon or two of water at times during the process if it starts to stick).
5. Once the onion is golden then add the tomatoes.
6. Cook the gravy until the tomatoes become very soft and have mostly broken down (adding water as necessary).
7. At this point you can add your protein then cover and cook (10-15 minutes for fish and chickpeas, 20-30 minutes for chicken cubes).
8. Stir though the snow peas and cover for a further 2-3 minutes.
9. Serve sprinkled with fresh coriander.