This is an authentic Burmese Curry, taught to me by a Burmese friend.
Use a high sided non-stick pot to cook this dish.
Gnapi (Balachung) is dried prawn paste & can be purchased in a block at any Asian speciality store. Store the opened packet in a lock tight bag in the fridge (it is very smelly but essential to this dish)
Wow, such a simple recipe, such wonderful flavour! I slow cooked it using some extra water as I used gravy beef. The lemon is a star, could be fantastic with lamb or goat too. My partner reckons its great with a bit of extra balachan sprinkled on top - 14 Apr 2013
Oh dear, you've made the fundemental error of confusing blachen with balachaung! The former is the paste, often sold in block form, the latter is the dried shrimp relish usually sold in jars. My late mother used to make balachaung at home and I know how she cooked it. I hope your readers don't soak their balachaung and add it to the curry, as it will make it unpalatable, not to say a terrific waste of ingredients! - 19 Apr 2014 (Review from Allrecipes UK & Ireland)