Beef Si Byan
A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile
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A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile
Beef (or goat, or prawns) parboils briefly
A masala paste of shallot, ginger, garlic and red chilli is bloomed in coconut oil with mustard seeds, fenugreek and curry leaves
Cari ourite is the dish that turns up at every Mauritian fisherman's Sunday lunch, and at every Creole restaurant on the south coast
Prawns are seasoned briefly with turmeric and salt
Rogan josh ("oily red") comes from Kashmir, where the original is a slow-cooked Wazwan dish of lamb in a deeply spiced…
The Burmese pork curry, the simplest of the country's red-oil-slick curries and the dish that turns up in every household's lunch rotation