Bahraini-style San Byoke Curry

Ingredients

In this Bahraini adaptation of San Byoke, we incorporate the unique flavors of Bahraini cuisine. The original Burmese dish is typically made with fish, but we substitute it with tender lamb or chicken to suit the Bahraini taste preferences. Additionally, we infuse the curry with Bahraini spices like cardamom, cinnamon, and saffron, which add a distinct warmth and depth of flavor to the dish. We alse have the original recipe for San byoke, so you can check it out.

• 500g (1.1 lb) lamb or chicken, cut into bite-sized pieces 500g (1.1 lb) lamb or chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 cinnamon stick 1 cinnamon stick
• A pinch of saffron threads A pinch of saffron threads
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and cook until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and sauté for another minute.
3. 3.
   Add the diced tomatoes and tomato paste to the pot and cook until the tomatoes are soft and pulpy.
4. 4.
   In a small bowl, mix together the ground turmeric, cumin, coriander, and cardamom. Add this spice mixture to the pot and stir well to combine.
5. 5.
   Add the lamb or chicken pieces to the pot and cook until they are browned on all sides.
6. 6.
   Pour in the coconut milk and add the cinnamon stick and saffron threads. Stir well to combine.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the meat is tender and the flavors have melded together.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Lamb or chicken — Make sure to choose lean cuts of meat for a healthier option. Trim any excess fat before cooking to reduce the overall fat content of the dish.

Tips & Tricks

• For a spicier kick, add a chopped green chili to the curry paste.
• If you prefer a milder flavor, reduce the amount of spices used in the recipe.
• Serve the Bahraini-style San Byoke Curry with a side of Bahraini pickles for an extra burst of tanginess.
• To save time, you can use pre-made Bahraini curry paste instead of making your own spice mixture.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Bahraini-style San Byoke Curry with fragrant basmati rice or Bahraini flatbread. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Bahraini-style San Byoke Curry in a deep serving dish, allowing the rich and aromatic curry to take center stage. Sprinkle some saffron threads on top for an elegant touch.