Total Time
Prep 10 mins
Cook 45 mins

This is a mild curry, from the Burmese coastal area. With only three spices this is an easy dish to prepare, and cook. It can be served with rice or noodles and as such makes a pleasant change.

Ingredients Nutrition


  1. Heat the oil in a pot and fry the meat, onions, garlic, and ginger till the onions are golden brown.
  2. Add the turmeric and chilli powder, stir and add the stock.
  3. Bring to the boil, reduce heat and simmer till the meat is tender.
  4. Add the soy sauce, and salt to taste.


Most Helpful

This was excellent...easy to prepare and very tasty, something that I will for sure be making regularly. I did add salt, but not very much (pinch or two of kosher salt), and upped the chili powder by a pinch. Otherwise, did not change a thing and wouldn't. It did take a good hour and thirty before the meat was tender. I have a feeling after a night of sitting in the curry, the leftovers will be wonderful. Thank you Brian! Look forward to more recipes.

saratogaslim August 10, 2009

This recipe is incredibly easy to prepare,and tastes delicious.I had to add more chilli powder,as we like things hot,but apart from that, made it as directed.This is a great introduction to curry for those who are not accustomed to spice or those who are just not that adventurous. I look forward to tasting more of your recipes Brian!!

Noo August 04, 2008

How can something so basic be so delicious?!?! We are enamored by this dish. It was delightfully delicious, and something that one can make several times a week if so inclined, because it's that easy. I used ground beef, because I didn't get to buy other, and was eager to try this recipe. It was perfect, and we're going to do it with stewing beef next week. I upped the chili powder and I did use salt, about 3/4 tsp. I hate salty food, but this was just right with the salt and soy sauce. DH licked the plate. I'm not kidding!!! Cannot wait to make it again, truly. Thanks, BrianH!!!!! Now what recipe of yours do I try next....? :)

MrsMM April 30, 2008

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