Roselle Leaves Curry (Chin Baung Hin) Recipe

Roselle leaves: Fresh leaves that provide a tangy and slightly sour flavor to the curry.

Oil: Used for sautéing the onions and garlic, adding a rich texture to the dish.

Onion: Adds sweetness and depth of flavor when sautéed.

Garlic: Provides a robust and aromatic base for the curry.

Turmeric powder: Adds a warm, earthy flavor and a vibrant yellow color to the dish.

Chili powder: Brings heat and a touch of spice to the curry.

Water: Helps in cooking the leaves and forming the curry base.

Salt: Enhances the overall flavor of the dish.

When preparing roselle leaves for this curry, ensure they are thoroughly washed to remove any dirt or grit. If the leaves are particularly large, consider tearing them into smaller pieces for more even cooking. Additionally, when sautéing the onions, make sure they reach a translucent state before adding the garlic to avoid burning the garlic, which can impart a bitter taste to the dish.

• fresh roselle leaves - Substitute with spinach: Spinach provides a similar texture and mild flavor that can complement the spices in the curry.

• fresh roselle leaves - Substitute with sorrel leaves: Sorrel has a tangy flavor similar to roselle leaves, making it a good alternative.

• oil - Substitute with ghee: Ghee adds a rich, buttery flavor that enhances the overall taste of the curry.

• oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that pairs well with the spices.

• chopped onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, which can add a different depth to the curry.

• chopped onion - Substitute with leeks: Leeks provide a mild onion-like flavor and a slightly different texture.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh aroma of minced garlic.

• minced garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor and a bit of sweetness.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive.

• turmeric powder - Substitute with curry powder: Curry powder often contains turmeric and can add a similar color and flavor profile.

• chili powder - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat and can be used in smaller quantities.

• chili powder - Substitute with paprika: Paprika offers a milder heat and a smoky flavor that can complement the curry.

• water - Substitute with vegetable broth: Vegetable broth adds additional flavor to the curry compared to plain water.

• water - Substitute with coconut milk: Coconut milk adds a creamy texture and a subtle sweetness that enhances the dish.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste of the curry.

• salt - Substitute with sea salt: Sea salt can provide a different mineral content and a slightly different flavor profile.

• Allow the roselle leaves curry to cool completely before storing. This helps prevent condensation, which can lead to spoilage.
• Transfer the cooled curry into an airtight container. Make sure to leave a little space at the top to allow for expansion if freezing.
• Label the container with the date and contents to keep track of its freshness.
• For short-term storage, place the container in the refrigerator. The curry will stay fresh for up to 3-4 days.
• For long-term storage, place the container in the freezer. The curry can be frozen for up to 2-3 months without losing its flavor and texture.
• When ready to use, thaw the frozen curry in the refrigerator overnight. This gradual thawing helps maintain the quality of the dish.
• Reheat the curry in a pot over medium heat, stirring occasionally. Add a splash of water if the curry appears too thick.
• Taste and adjust the seasoning if necessary, as freezing can sometimes dull the flavors.
• Serve the reheated curry hot, just as you would when freshly made. Enjoy the tangy and flavorful roselle leaves curry with your favorite sides.

• Stovetop Method:

  1. Place the leftover roselle leaves curry in a saucepan.
  2. Add a splash of water or vegetable broth to prevent sticking.
  3. Heat over medium-low heat, stirring occasionally until warmed through.
  4. Adjust seasoning if needed and serve hot.

• Microwave Method:

  1. Transfer the curry to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Check if it’s heated evenly; if not, continue heating in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the roselle leaves curry in an oven-safe dish.
  3. Cover with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes, or until heated through.
  5. Stir halfway through to ensure even heating.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the curry in the top pot.
  3. Stir occasionally until the curry is heated through.
  4. This method helps to gently reheat without overcooking.

• Pot: Used for cooking the curry and simmering the ingredients.

• Stirring spoon: Essential for mixing the ingredients and ensuring even cooking.

• Knife: Needed for chopping the onion and mincing the garlic.

• Cutting board: Provides a surface for chopping the onion and mincing the garlic.

• Measuring spoons: Used to measure the oil, turmeric powder, and chili powder accurately.

• Measuring cup: Used to measure the water needed for the curry.

• Serving spoon: Used for serving the curry once it is cooked.

Prep ingredients in advance: Chop the onion and mince the garlic beforehand to streamline the cooking process.

Use pre-washed leaves: Opt for pre-washed roselle leaves to save time on cleaning.

Measure spices ahead: Measure out the turmeric powder and chili powder before you start cooking.

Quick boil method: Use hot water instead of cold to bring the curry to a boil faster.

Batch cooking: Make a larger batch and store leftovers for quick meals later.