Saraman curry

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Saraman curry
shallots, garlic, roasted grated coconut and tamarind juice
Similar dishesRendang, massaman curry[1]

Saraman curry (

Cambodian royal cuisine.[3] It is believed to have originated within the Muslim community of Cambodia
.

Characteristics

Regarded as the richest and most intricate curry among all Cambodian curries, its recipe calls for a comprehensive blend of spices, including

shallots, and garlic. To balance the richness of the coconut milk, roasted grated coconut and tamarind juice are added. Peanuts serve as garnishes.[1]

History

The use of

Malay, and Javanese) in Cambodia makes it challenging to pinpoint the true origin of the dish.[4]

Some sources suggest a Javanese influence,[5] notably the royal cookbook of Princess Norodom Rasmi Sobhana, which includes the dish under the name Somlor Saraman Chvea (Khmer: សម្លសរហ្ម័នជ្វា), literally Javanese Saraman.[6] Similarities can be observed between saraman curry and Javanese rendang, as the latter is comparatively more wet and less spicy than its other counterparts, resembling the characteristics of saraman curry.[7]

References

Wikimedia Commons has media related to Saraman curry.
  1. ^ a b c Carter, Terence (13 November 2014). "A Recipe for Saraman Curry or Cari Saramann – a Cambodian curry". Grantourismo Travels. Retrieved 25 October 2019.
  2. ISBN 0395892538
    .
  3. ^ "Panhcuisine". 20 December 2015. A royal dish in Cambodia, the Kari Saraman is a difficult but oh! rewarding dish to prepare.
  4. ^ Jean Delvert (2000). Le paysan cambodgien. L'Harmattan. pp. 22–23.
  5. ^ "Menu". 29 September 2017. this is a Khmer dish with Javanese origins similar to the famous beef rendang of Malaysia.
  6. ISBN 978-9924966319
    .
  7. ^ Mardatila, Ani (21 May 2020). "10 Cara Membuat Rendang Sapi Ala Jawa Hingga Padang yang Empuk, Mudah Dibuat Semua Halaman". merdeka.com. Retrieved 2020-10-06.
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