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Burmese curry
Myanma cuisine.jpg
A traditional meal featuring several Burmese curries.
TypeCurry
CourseEntree
Place of originMyanmar (Burma)
Associated national cuisineBurmese cuisine
Serving temperatureHot or room temperature
Main ingredientsCurry base (onions, garlic, chilis, ginger, and turmeric), meat, seafood, vegetables
VariationsMany; see list below

Burmese curry refers to a diverse array of dishes in Burmese cuisine that consist of protein or vegetables simmered or stewed in an aromatic curry base [1] Burmese curries generally differ from other Southeast Asian curries (e.g., Thai curry) in that Burmese curries make use of dried spices in addition to fresh herbs and aromatics, and are often milder.[2] Burmese curries are readily available in curry houses throughout the country. They are traditionally accompanied with rice and a variety of side dishes, soups, and Burmese salads called athoke. Burmese curries may also be paired with flatbreads like nanbya, palata, aloo puri, and toshay.

Ingredients

A curry base of fresh onions, shallots, garlic, chilis, ginger, and turmeric powder is typically used to prepare most Burmese curries.[3] Dried spices such as paprika, chili powder, spice mixes like garam masala (generically called masala in Burmese) also feature in many Burmese curries.[1][3] The Burmese masala spice blend typically consists of ground cinnamon or cassia, cardamon, cloves, and black pepper.[4]

The curry base and dried spices are then fried in heated oil, in a process called hsi that (ဆီသတ်, lit.'to kill the oil'). Some Burmese curries also require the use of fresh herbs, such as lemongrass, curry leaf, pyindawthein, and fresh tamarind paste. Shan and Kachin curries make more liberal use of fresh herbs such as galangal and sawtooth coriander.[1] Burmese curries are generally seasoned using fish sauce, salt, or ngapi (fermented shrimp or fish paste), and are traditionally cooked in a blend of peanut oil and sesame oil.[3]

Terminology

The Burmese language does not have a single word for "curry;" the closest approximation is the word hin (ဟင်း), which is used to describe protein-based dishes eaten with rice.[5] Burmese curries can be generally categorized by cooking technique, used ingredients, or region.

The most common variety is called sibyan (ဆီပြန်; lit.'oil returns'), which is typified by a layer of oil that separates from the gravy and meat after cooked.[6] The name itself refers to the cooking technique that is used. In sibyan, the curry ingredients are simmered in a combination of water and oil until the water has completely boiled off, leaving a layer of oil that separates and rises to the top, which enables the raw and potent curry paste ingredients to properly blend and become milder in taste.[6][3] Another common variety of curries is called hnat (နှပ်; lit.'tenderized'), in which gamier proteins like goat are braised or slowly simmered. The names of other Burmese curries are typically suffixed with -hin (-ဟင်း) or -chet (-ချက်).

List of Burmese curries

A traditional Burmese meal includes several curry dishes, side dishes, and a tray of parboiled vegetables with a fermented fish paste (ngapi yay) dip.
A traditional Burmese meal includes several curry dishes, side dishes, and a tray of parboiled vegetables with a fermented fish paste (ngapi yay) dip.

The repertoire of Burmese curries has not been codified. Common variations of Burmese curries are listed below.

Pork

Poultry

Goat and beef

Fish and seafood

Other

Noodle curries

Specially prepared curries also form the base for several Burmese noodle dishes, including:

References

  1. ^ a b c Duguid, Naomi (2012-11-27). Burma: Rivers of Flavor. Random House of Canada. ISBN 978-0-307-36217-9.
  2. ^ "Burmese curry restaurants". Austin Bush. Retrieved 2021-01-08.
  3. ^ a b c d DeWitt, Dave (2014-05-26). Precious Cargo: How Foods From the Americas Changed The World. Catapult. p. 300. ISBN 978-1-61902-388-8.
  4. ^ To Myanmar with Love: A Travel Guide for the Connoisseur. ThingsAsian Press. 2009. ISBN 978-1-934159-06-4.
  5. ^ Myanmar-English dictionary. Dunwoody Press. 1996. ISBN 978-1-881265-47-4.
  6. ^ a b Richmond, Simon; Eimer, David; Karlin, Adam; Louis, Regis St; Ray, Nick (2017). Myanmar (Burma). Lonely Planet. ISBN 978-1-78657-546-3.
  7. ^ "ဝက်သားသုံးထပ်သား ဆီပြန်ဟင်း". MyFood Myanmar (in Burmese). 2015-12-11. Archived from the original on 2021-01-10. Retrieved 2021-01-08.
  8. ^ a b c d e f g h Aye, MiMi (2019-06-13). Mandalay: Recipes and Tales from a Burmese Kitchen. Bloomsbury Publishing. ISBN 978-1-4729-5948-5.
  9. ^ "ဝက်သားနီချက်". MyFood Myanmar (in Burmese). Archived from the original on 2018-07-16. Retrieved 2021-01-08.
  10. ^ "အအီပြေ ဝက်သားမျှစ်ချဥ်ဟင်းတစ်ခွက်". How to Cook (in Burmese). Archived from the original on 2021-01-09. Retrieved 2021-01-08.
  11. ^ "Myanmar Pork Tenderloin with Pickle Tea Leaves Curry". City Mart. Archived from the original on 2014-11-05. Retrieved 2021-01-08.
  12. ^ "ဝက်လက်ဖက်". WE (in Burmese). Archived from the original on 2018-07-13. Retrieved 2021-01-08.
  13. ^ a b c Marks, Copeland; Thein, Aung (1994-09-08). The Burmese Kitchen: Recipes from the Golden Land. Rowman & Littlefield. ISBN 978-1-59077-260-7.
  14. ^ "Bachelor's Chicken Curry". Burmalicious. Archived from the original on 2015-12-08. Retrieved 2021-01-08.
  15. ^ "ကြက်ကချင်ချက် ချက်ပြုတ်နည်း". Ministry of Ethnic Affairs (in Burmese). Archived from the original on 2020-09-25. Retrieved 2021-01-08.
  16. ^ "ကြက်မွန်ဟင်း". The Myanmar Times (in Burmese). 2020-02-27. Retrieved 2021-01-08.
  17. ^ "မြန်မာဆန်ဆန် ကြက်သားနဲ့အာလူးဟင်းလေး ချက်စားကြမယ်". MyFood Myanmar (in Burmese). Archived from the original on 2019-03-23. Retrieved 2021-01-08.
  18. ^ "နူးနူးအိအိ ဘဲသားအချဉ်ဆီပြန်". How to Cook (in Burmese). Archived from the original on 2021-01-09. Retrieved 2021-01-08.
  19. ^ "မဆလာနံ့သင်းသင်း ဆိတ်သားဟင်းတစ်ခွက်". How to Cook (in Burmese). Archived from the original on 2021-01-09. Retrieved 2021-01-08.
  20. ^ Marry (2020-07-24). "ဆီပြန်ဟင်းတစ်ခွက် ငါးကြင်းကြော်ချက်". marry.com.mm (in Burmese). Archived from the original on 2021-01-10. Retrieved 2021-01-08.
  21. ^ "လျှာရင်းမြက်စေမယ့် နူးနူးအိအိ ငါးသလောက်ပေါင်း". How to Cook (in Burmese). Archived from the original on 2021-01-09. Retrieved 2021-01-08.
  22. ^ "ငါးရံ့အူဟင်း". Food Magazine Myanmar (in Burmese). Archived from the original on 2020-09-19. Retrieved 2021-01-08.
  23. ^ "အိစိမ့်မွှေးပဲကြီးနှပ်". How to Cook (in Burmese). Archived from the original on 2021-01-10. Retrieved 2021-01-08.
  24. ^ "ချဉ်ပေါင် စပ်ချဉ်ချက်". MyFood Myanmar (in Burmese). Archived from the original on 2019-01-09. Retrieved 2021-01-08.
  25. ^ "ပြည်ပလာတာ". Danuphyu Daw Saw Yee (London). 2012-03-17. Archived from the original on 2012-04-01. Retrieved 2021-01-09.
  26. ^ "ပန်းသေးခေါက်ဆွဲ (Pan Thay Fried Noodle)". WE Media (in Burmese). Archived from the original on 2019-12-23. Retrieved 2021-01-08.

See also