Flavours of Burma: mushroom and tomato curry

mushroom and tomato curryBurma or officially Myanmar is on my travel list for the longest time. Unfortunately, it will be a while before I can make a trip there. In the meantime, I savour bits of Burma via their food. Recently, I was bestowed with Naomi Duguid’s Burma. I have yet to finish reading the (cook)book but I am quite taken by the pictures and the recipes. As Burma shares her border with China, India, Thailand and Bangladesh, Burmese cooking involves ingredients such as shallots, fish sauce, and limes that are familiar to those of us in Singapore. However, the preparation for some of the dishes is unique to Burma.

This mushroom and tomato curry is quite different from the usual curry that I’m more familiar with. For one, it does not contain coconut milk. And it is not drenched in thick gravy. In fact, it barely has any liquid in it. However this curry is definitely not lacking in the flavour department. This is one of the simplest curries that I ever prepared–I reckon it is easier to cook this curry than the ones made from instant pastes.

You can go the traditional route and serve the curry with rice. I had mine with udon noodles (Dugid also suggests pasta). The curry itself has layers of flavours–you will get the sweetness from the shallots, earthiness and meatiness from the mushrooms and a bit of tartness from the tomatoes. This is also a kid-friendly dish for the little ones who have yet to grow accustomed to chillies and spices.

About Mandy Ng

Mandy’s journey into the culinary world began out of necessity–a means of survival whilst she was at university. She believes cooking should be simple and fun. Besides spending time in the kitchen whipping up hearty meals, Mandy also dreams of having a bottomless stomach that she can fill with all kinds of delicious things.