| 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, driedchilies,galangal,kaffir lime,shallots,garlic, roasted grated coconut andtamarind juice |
| Similar dishes | Rendang,massaman curry[1] |
Saraman curry (Khmer:ការីសារ៉ាម៉ាន់,kari saraman) or simplysaraman[2] (សារ៉ាម៉ាន់) is a coconut-basedbeefcurry that holds a significant place in theCambodian royal cuisine.[3] It is believed to have originated within the Muslim community ofCambodia.
Regarded as the richest and most intricate curry among all Cambodian curries, its recipe calls for a comprehensive blend of spices, includingstar anise,cumin seeds,cloves,coriander seeds and roots,cinnamon,cardamom,lemongrass, driedchilies,galangal,kaffir lime,shallots, andgarlic. To balance the richness of thecoconut milk, roasted gratedcoconut andtamarind juice are added.Peanuts serve as garnishes.[1]
The use ofbeef, in respect toMuslim 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 theCham minority.[1] However, the use of the termCham inKhmer as an umbrella term for any Muslim communities (Cham,Malay, andJavanese) inCambodia makes it challenging to pinpoint the true origin of the dish.[4]
Some sources suggest aJavanese influence,[5] notably the royal cookbook of Princess Norodom Rasmi Sobhana, which includes the dish under the nameSomlor Saraman Chvea (Khmer:សម្លសរហ្ម័នជ្វា), literally Javanese Saraman.[6] Similarities can be observed between saraman curry and Javaneserendang, as the latter is comparatively more wet and less spicy than its other counterparts, resembling the characteristics of saraman curry.[7]
A royal dish in Cambodia, the Kari Saraman is a difficult but oh! rewarding dish to prepare.
this is a Khmer dish with Javanese origins similar to the famous beef rendang of Malaysia.
