Burmese Pheasant Curry cooked in Mr D's Thermal Cooker
Today while rummaging through our freezer I came across a pheasant. I immediately thought that it would make a nice curry for a change and came up with this Burmese Curry recipe that had originally been designed for chicken.
Burmese curries generally have fresh onion (which provides the gravy and main body of the curry), Indian spices and red chillies. Usually, meat and fish are the main ingredients for popular curries. Generally there are two types of Burmese Curries hot spicy dishes which exhibit north Indian or Pakistani influence, and the milder 'sweet' curries.
Burmese curries almost overwhelmingly lack coconut milk, setting them apart from most southeast Asian curries
1 pheasant, cut through the centre and the legs removed
1 tsp cinnamon stick (ground)
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground allspice
1 tsp chilli pepper (ground red)
2 medium onions
3 garlic cloves
ginger root, 1" length
2 green chillies
6 tbsps oil
6 curry (leaves)
750 ml vegetable stock
2 tbsp fish sauce
juice of a lime
4 or 5 cabbage leaves finely shredded
250g small potatoes
1 cup of rice - TOP POT
2 cups of water - TOP POT
Mix all the ground spices and salt together, and rub it into the pheasant pieces. Allow to rest for 30 minutes.
Purée the onion, garlic, ginger and chilli.
Heat the oil in the inner pot and add the pheasant pieces and cook until they start to brown.
When browned remove them and place on a plate.
Add the onion mixture and fry for 3 minutes.
Pour in the stock and bring to the boil. Once boiling add the pheasant and all the rest of the ingredients except for the rice and water.
Bring back to the boil and simmer for 5 minutes while you start the rice in the top pot by adding the rice and water then bringing to the boil. Once boiling simmer for 1 to 2 minutes.
Place the top pot in the inner pot and transfer the inner pot to the insulated outer container.
Shut the lid and leave to thermal cook without power for 3 to 4 hours.