If you’ve read our full review of Mandalay: Recipes and Tales from a Burmese Kitchen (written by guest poster Nicky Bramley), you’ll already know that this book is stuffed full of tempting, achievable and delicious Burmese recipes such as Burmese Tofu Fritters, Pickled Tea Leaf Salad, Coconut Chicken Noodles, Mandalay Meeshay, Fragrant Cinnamon Chicken, Braised Butter Beans, and Shan Cauliflower & Carrot Pickle, to name just a few. Today, we are so happy to share with you MiMi Aye’s Golden Pumpkin Curry.
Burmese Golden Pumpkin Curry (Shwe Hpayone-thi Chet)
- 90 ml groundnut oil or other neutral-tasting oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 8 fresh or dried curry leaves
- 2 medium onions, sliced
- 1 spring onion, green and white parts, shredded
- 4 garlic cloves, sliced
- 2 cm piece of ginger, peeled and sliced
- 1 butternut or kabocha squash, peeled and cubed
- 1 tablespoon sugar
- 1 teaspoon shrimp paste (belacan)
- 2 tablespoons fish sauce
Heat the oil in a saucepan over a high heat. Add the turmeric, coriander, cumin, paprika and curry leaves to the oil and allow to sizzle for a few seconds.
Now turn the heat down to medium and add the onions, spring onion, garlic and ginger and fry for 10 minutes, until fragrant and the onions have wilted and some have crisped up.
Add the squash, sugar, shrimp paste and 300ml of water. Stir well. Cover and cook for 25 minutes, or until the squash is tender. Add the fish sauce, stir again and serve with steamed rice.
Mandalay: Recipes and Tales from a Burmese Kitchen by MiMi Aye is currently available on Amazon UK for £18.20 (RRP £26). Recipe and image published courtesy of publishers Bloomsbury Absolute. Photography by Cristian Barnett.