Saraman curry

Saraman curry
Alternative names	kari saraman, cari sarman, somlor saraman
Type	Curry
Place of origin	Cambodia
Main ingredients	Beef, coconut milk, cloves, star anise, cumin seeds, coriander seeds and roots, cinnamon, cardamom, lemongrass, dried chilies, galangal, kaffir lime, shallots, garlic, roasted grated coconut and tamarind juice
Similar dishes	Rendang, massaman curry
	Media: Saraman curry;

Saraman curry (Khmer: ការីសារ៉ាម៉ាន់, kari saraman) or simply saraman^[2] (សារ៉ាម៉ាន់) is a coconut-based beef curry that holds a significant place in the 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 star anise, cumin seeds, cloves, coriander seeds and roots, cinnamon, cardamom, lemongrass, dried chilies, galangal, kaffir lime, 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 beef, in respect to Muslim dietary practices, makes it a special occasion meal in a country where cows historically served as vital agricultural assets. While the exact origins of the dish remain unclear, it is commonly acknowledged that the curry has roots in the culinary customs of the Cham minority.^[1] However, the use of the term Cham in Khmer as an umbrella term for any Muslim communities (Cham, 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

^ ^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.
^ De Monteiro, Longteine; Neustadt, Katherine (1998). The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant. Houghton Mifflin Harcourt. p. 122. ISBN 0395892538.
^ "Panhcuisine". 20 December 2015. A royal dish in Cambodia, the Kari Saraman is a difficult but oh! rewarding dish to prepare.
^ Jean Delvert (2000). Le paysan cambodgien. L'Harmattan. pp. 22–23.
^ "Menu". 29 September 2017. this is a Khmer dish with Javanese origins similar to the famous beef rendang of Malaysia.
^ Ros, Rotanak (2023). Saoy: Royal Cambodian Home Cuisine. ISBN 978-9924966319.
^ 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.

[Carter-1] Carter, Terence (13 November 2014). "A Recipe for Saraman Curry or Cari Saramann – a Cambodian curry". Grantourismo Travels. Retrieved 25 October 2019.

[De_Monteiro-2] De Monteiro, Longteine; Neustadt, Katherine (1998). The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant. Houghton Mifflin Harcourt. p. 122. 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] Ros, Rotanak (2023). Saoy: Royal Cambodian Home Cuisine. ISBN 978-9924966319.

[Merdeka-Rendang-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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v t e Cambodian cuisine
Individual dishes	Bai pong moan Bay sach chruk Beef lok lak Bok trop pgnon Chanang Cha kroeung Chha kh'nhei Chha trob Prahok ktis Kampot Pepper Crab Khor sach chrouk Kha Khor cheung chrouk Khmom ang Kola noodles Phahut Samlor kako Samlor ktis Samlor machu Samlor prahal Sngao mreah Sngor ngam ngov Stir-fried morning glory Trei boeng kanh chhet
Curries	Fish amok Num banhchok Kari sach moan Saraman curry
Salads	Neorm svay Pleah sach ko Neorm trasak Neorm masour Neorm kroch thlong Larb
Sauces, spices and flavourings	Fish sauce (Kampot fish sauce) Kroeung Prahok Kapi Tamarind sauce
Desserts, snacks and pastries	Banh chao Bey dom neib Cha houy teuk Chek ktis Kralan Nataing Num ansom Nom chak chol Num chak kachan Num chak chan Num chek chien Num kreab Num krok Num pang Num pom Sankya lapov Poat dot Trei ngeat ovlek Vawee
Beverages	Angkor Beer Green tea Longan wine Palm wine Rice wine (Sra peang) Sugarcane juice
Cambodian Chinese dishes	Babor Banh chaneouk Bai cha Kuyteav Lort cha Mee katang Mee kiev Naem chien Num kachai Num kroch Num kom Num pang chen Num pao Num pia Num por pia Siev mai Yao hon
Category: Cambodian cuisine


Alternative names	kari saraman, cari sarman, somlor saraman
Type	Curry
Place of origin	Cambodia
Main ingredients	Beef, coconut milk, cloves, star anise, cumin seeds, coriander seeds and roots, cinnamon, cardamom, lemongrass, dried chilies, galangal, kaffir lime, shallots, garlic, roasted grated coconut and tamarind juice
Similar dishes	Rendang, massaman curry^[1]
Media: Saraman curry