Burmese Paneer curry

Recipe : Paneer curry

Very loosely adapted from Burma by Naomi Duguid

1 can plum tomatoes

1/4 cup peanut oil

1/2 tsp turmeric

4 shallots, peeled and finely chopped

4 cloves garlic, finely chopped

1 -2 tsp red chili powder

1 tbsp fish sauce

1/2 lb paneer

1.5 tsp salt

1 tbsp fresh chopped cilantro

1 tbsp basil leaves, roughly chopped

a few chopped chives and their flowers

Heat the oil in a pan over medium to high heat and cook the shallots and turmeric until softened and golden. Add the garlic and chili powder and mix well. Add the tomatoes and fish sauce, bring to a boil then lower the heat and let simmer for about 10 minutes. Cut the paneer into cubes, add to the tomato mixture along with the salt and simmer for 10 minutes more. Just before serving sprinkle the herbs over everything, give it a quick stir and taste for seasoning, adding a little more fish sauce if you think it needs it. Eat with plain white or brown rice.