Shamu: A Bhutanese Spicy Pork Curry

 

Shamu: A Bhutanese Spicy Pork Curry

Shamu: A Bhutanese Spicy Pork Curry

Shamu is a popular Bhutanese dish that is characterised by its spicy flavour and hearty ingredients. It's typically made with pork, but other meats like beef or chicken can be used as substitutes. The curry is typically served with red rice and a side of pickled vegetables.

Ingredients:

  • 1 pound pork, cut into bite-sized pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chilli flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 ounces) coconut milk
  • 1 cup water

Instructions:

  1. Brown the Pork: In a large pot or Dutch oven, brown the pork over medium-high heat. Remove the pork from the pot and set aside.
  2. Sauté Aromatics: Add the onion and garlic to the pot and sauté until softened.
  3. Add Spices: Stir in the chilli flakes, cumin, coriander, turmeric, salt, and black pepper. Cook for 1 minute.
  4. Simmer: Return the pork to the pot and pour in the coconut milk and water. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until the pork is tender.
  5. Adjust Seasoning: Taste the curry and adjust the seasoning as needed.
  6. Serve: Serve hot with red rice and pickled vegetables.

Tips:

  • For a spicier curry, add more chilli flakes or a pinch of cayenne pepper.
  • You can add vegetables like carrots, potatoes, or green beans to the curry for extra nutrients.
  • Shamu is often served with a side of ema datshi, a spicy chilli stew.
  • If you don't have coconut milk, you can use heavy cream or milk.

Enjoy this delicious and flavourful Bhutanese curry!

Shamu: A Timeless Curry with a Future

Shamu, a Bhutanese spicy pork curry, has deep roots in the Himalayan kingdom's culinary traditions. Traditionally, it was prepared over open fires or wood-burning stoves, using locally sourced ingredients and time-honoured techniques. The slow cooking process allowed the flavours to meld and the meat to become tender.

The future holds exciting possibilities for Shamu. As technology advances, we may see innovative cooking methods, such as using sous-vide techniques or pressure cookers to expedite the cooking time while preserving the flavour. Additionally, the rise of sustainable agriculture could lead to more environmentally friendly methods of pork production, ensuring the long-term availability of this valuable meat.

In the realm of culinary fusion, Shamu could be paired with unexpected ingredients to create novel and exciting dishes. Imagine a Shamu-infused ramen, a Shamu-topped pizza, or a Shamu-based chilli. These fusions could introduce Shamu to a wider audience and inspire new generations of food lovers.

While the traditional recipe for Shamu may endure, the future of this timeless curry is filled with potential. As technology and culinary trends continue to evolve, we can look forward to new and exciting ways to enjoy this beloved Bhutanese dish.



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