Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
As a Main Course, 6 As a SideEasy
By Naomi Duguid
Published 2012
This curry was one of the dishes on offer at a roadside eatery in the mountains of Shan State. It was a real find, with mild heat and a little reddish oil floating on the top, a sign that the dish had simmered long enough. It’s delicious over rice and makes great leftovers. Pair it with a green salad, for a contrast of textures and flavors.
Please do not taste the curry partway through cooking, since the dried anchovies’ taste is dominant until the curry is thoroughly cooked.
Advertisement
Advertisement
No reviews for this recipe