Burmese style beef curry – cawsa si (ma) pyan

This one is a very typical Burmese curry. I always thought only grown-ups can cook this one (well, real ones), however, when you really break the process down, it really isn´t that difficult. Or may be I´ve unintentionally became one of those real grown-ups, I don´t know. Anyhow, this curry is delicious, so I totally think you should try.

The ingredients

Beef                            1 kg or less (for about 5 servings)

Lime                           1

Beef powder             1 tablespoon

Chilli powder          1 tablespoon

Oil                              1 tablespoon


Onion                                    1

Garlic                         4 cloves

Ginger                        About 3x1inch piece

How we do:

First, cut the meat into smaller cubes or any shape you want, squeeze the lime over it, season with salt, beef and chilli powder and marinate it, I marinated it for a night because I like preparing stuffs beforehand. If you have 3 hours, it´s okay, an hour, fine. If you don´t have time at all, it´s still all good. You can go straight into the next step. If chilli powder is too much for you, you can ditch it and add turmeric powder; your curry will be yellow then.



Cut the onion, garlic and ginger and then grind them using mortar and pestle, or like I did, use a blender. You don´t have to blend it till you get a perfect paste out of it. If your blender has a hard time working, add a little bit of water. When the stuffs are blended, mix these with the meat; add oil and half a glass of water.


You can add more water if you opt for more sauce. Cook them in medium heat, it will take about 1.5 hour, you can do your homework meanwhile, or even better, Netflix and chill!


Serve with rice and a clean vegetable soup.

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