My recipe can be a vegetarian version of Burmese curry that uses potatoes and leeks to replace the chicken. Its really is quite delicious.
- 2 tbsp any oil
- 1 small onion, very finely chopped
- 2 tbsp fresh ginger finely chopped
- 4 cloves garlic, finely chopped
- ½ tsp dried chilli flakes
- ½ tsp ground turmeric
- 1 medium leek sliced finely and washed really well
- 600g 3cm cubed potato
- 3 tbsp tamarind juice
- 1 tbsp Burmese fish sauce Ngan Pyar Yay or Nam Pla is a good substitute although not Burmese
- Or for a vegetarian option, add a 10g vegetarian stock cube crumbled
- 150-200mls cold water, roughly depending on the size of the pan.
- 2 tbsp chopped fresh coriander
- 2 tbsp chopped fresh mint leaves
- Heat the oil in a large saucepan.
- Add the onion, ginger, garlic, chilli and turmeric, and then cook for 5 minutes to soften and take a little colour.
- Add the potato, leek, tamarind, fish sauce (either) and water and bring to the boil and coat well in the sauce.
- Turn the heat down, cover and gently simmer, stirring occasionally until the potato is cooked, but not falling apart. Probably 15-20 minutes.
- You will find that the water will evaporate a little so you end up with a sauce consistency.
- Season with salt and pepper, stir in the coriander and mint and serve straight away.