It’s Harmony Week next week. This is a time when as a community, we come together to celebrate our differences and contributions to the world, and share our traditions, food and friendship. In a time when a global pandemic still wreaks havoc across the globe, Harmony Week offers us an opportunity to reconnect and discover a deeper appreciation for our peers, even if from afar.
Shared by our General Manager – Health Services, Jenny, this is a very special recipe handed down through her family over many years. Her Aunty Arlene gave her the secrets to making this mild Burmese curry over 20 years ago and Jenny still regularly refers to her original notes.
These fond memories are weighted by the conflict unravelling in Myanmar (formerly Burma) and our thoughts are with those affected there and here in Australia. We hope this recipe can bring some brightness to your day as we remember some of the great people and traditions that make our lives better.
Mild Burmese Curry
INGREDIENTS
- 2 onions
- 1 large tomato
- 10cm piece of ginger
- 3 garlic cloves
- Oil
SPICES
- 2 tsp turmeric
- 5 tsp ground coriander
- 3 tsp ground cumin
- 3 tsp paprika (or enough to turn it red)
- 3 tsp garam masala (kept separate)
METHOD
- Combine onion, ginger and garlic in a blender until a smooth paste. Fry this in a large pan (I like to use a wok) until translucent.
- Add the spice mix (except the garam masala) and cook until it smells amazing.
- Blend the tomato in the blender until smooth, and add to the mix.
- Add your crab (cleaned and broken up), vegetables or other meat, and cook until done.
- When finished cooking, sprinkle the garam masala on top and allow to sit for a while before serving.
TIP: Jenny tells us this is great with fresh crabs but also really yummy with vegetables or beef.