In the sprawling, bustling heart of Yangon, beneath the shade of timeworn British colonial edifices and alongside the shimmering golden spires of pagodas, there exists a world of flavors as complex as the history of Myanmar itself. It’s in this juxtaposition of past and present, tradition and modernity, that I found myself seeking the origins of one of the most unsung heroes of culinary alchemy: Burmese Curry Powder.
As the sun cast its soft, golden glow over the city, the markets of Yangon sprang to life. The calls of vendors, the laughter of children playing nearby, and the unmistakable scent of spices blending in the humid air drew me to a modest stall in the corner. Its owner, a spry elderly woman named Daw Aye, greeted me with a knowing nod. No doubt she had met many like me, drawn to Myanmar in search of its rich culinary secrets.
“You’re here for the ngapi?” she guessed, pointing at the fermented fish paste that’s an iconic staple in Burmese cuisine.
I smiled, “Close, but I’m after the heart of Myanmar’s curries: the Burmese Curry Powder.”
Her eyes twinkled. “Ah, a tale of love, war, and flavors,” she murmured, beckoning me closer.
In a country where every meal is a symphony of tastes, the Burmese curry stands out as the main act, and its power lies in the curry powder. Daw Aye began her tale, transporting me back to the days of the ancient Burmese kingdoms.
As legend has it, during the reign of the Bagan Empire, there was a prince who fell in love with a commoner. Their love was a secret, hidden from the world. The maiden, in her bid to communicate her affection, created a unique blend of spices. Each spice represented an element of their love story: the warmth of turmeric as the foundation of their passion, the heat of red chilies symbolizing their fiery love, the aromatic coriander seeds reflecting the depth of their bond, and the earthy cumin for the challenges they faced.
Every evening, as the sun set, she would prepare a curry for the prince, using her special blend. The aroma would waft through the palace, and the prince, wherever he was, would be drawn to it, knowing she was waiting.
Tragically, like many legendary romances, their love faced insurmountable challenges. But the spice blend lived on, passed down through generations, evolving with time as Myanmar itself was influenced by neighboring India, China, and Thailand.
“The true magic,” Daw Aye whispered, leaning in, “isn’t just in the ingredients but in the ritual. The spices are sun-dried, then roasted, and only then ground together. It’s a labor of love, much like the tale of its creation.”
She handed me a small pouch of the curry powder, and as I opened it, I was immediately hit by its intoxicating aroma, a scent that was both familiar and yet unlike any curry I had encountered before.
“You see,” she continued, “Burmese Curry Powder isn’t just about flavor. It’s a legacy. A blend that holds the tales, dreams, and soul of Myanmar.”
As the day waned, I wandered through Yangon with the pouch clutched tightly in my hand, lost in thought. Myanmar, with its tumultuous history and vibrant culture, is a land of stories. And in this humble spice blend, I had discovered a narrative of love, resilience, and the timeless quest for connection.
That evening, as I sat in a local eatery, savoring a bowl of traditional Burmese curry, each bite seemed richer, deeper, more meaningful. In that bowl was not just a dish, but the embodiment of Myanmar’s spirit. It was a reminder that food, at its core, is more than sustenance. It’s a narrative, waiting to be unraveled, one flavor at a time.
If you ever find yourself in the winding streets of Yangon, or anywhere in Myanmar for that matter, seek out that age-old blend. Taste the Burmese Curry Powder. And when you do, remember the prince and the maiden and their timeless tale of love and longing. For in it, you’ll find the very essence of Myanmar.
Burmese Curry Powder
Ingredients
- 1/4 cup turmeric powder
- 3 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 2 tablespoons fenugreek seeds
- 1 tablespoon red chili flakes (adjust to heat preference)
- 2 teaspoons black peppercorns
- 1 teaspoon cardamom seeds
- 1 teaspoon clove buds
- 1/2 teaspoon fennel seeds
Directions
- In a wide skillet or frying pan, dry roast the coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, cardamom seeds, clove buds, and fennel seeds over medium heat. Stir frequently to prevent burning.
- Roast the spices until they turn aromatic and slightly darker in color, approximately 5-7 minutes. Be attentive; spices can go from perfectly roasted to burnt very quickly.
- Once roasted, transfer the spices to a plate or tray and allow them to cool completely.
- Once cooled, combine the roasted spices with the turmeric powder and red chili flakes in a spice grinder or a mortar and pestle.
- Grind the spice mix to a fine powder.
- Transfer the Burmese Curry Powder to an airtight container. Store in a cool, dark place.
Tips & Tricks: For an authentic taste, always use whole spices and grind them fresh. This curry powder can be used as a base for various Burmese dishes or even to add a twist to traditional recipes. The unique blend of spices will lend depth and richness to any dish it graces.
