This is an authentic and delicious Burmese beef curry, taught to me by a Burmese friend. It calls for balachaung, a Burmese condiment made from dried prawns. You can find this in some Oriental shops, or you can make your own.
Use a high sided non-stick pot to cook this dish.
Balachaung is a Burmese condiment made from dried prawns. It is essential to this dish and can be purchased at some Oriental grocers in block form. Store in a plastic bag in the fridge or freezer.
Oh dear, you've made the fundemental error of confusing blachen with balachaung! The former is the paste, often sold in block form, the latter is the dried shrimp relish usually sold in jars. My late mother used to make balachaung at home and I know how she cooked it. I hope your readers don't soak their balachaung and add it to the curry, as it will make it unpalatable, not to say a terrific waste of ingredients! - 19 Apr 2014
Wow, such a simple recipe, such wonderful flavour! I slow cooked it using some extra water as I used gravy beef. The lemon is a star, could be fantastic with lamb or goat too. My partner reckons its great with a bit of extra balachan sprinkled on top - 14 Apr 2013 (Review from Allrecipes AU | NZ)