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 Indian breads like nanbya, palata, aloo puri, and toshay.
Burmese curry
A traditional meal featuring several Burmese curries.
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] while Mon curries often use marian plum as a souring agent. Burmese curries are generally seasoned with fish sauce, salt, and/or ngapi (fermented shrimp or fish paste), and are traditionally cooked in a blend of peanut oil and sesame oil.[3]
Terminologyedit
The Burmese language does not have a single word for "curry;" the closest approximation is the word hin (ဟင်း), which is used to describe most protein-based dishes eaten with rice.[5] Burmese curries can be generally categorized by cooking technique, incorporated ingredients, or region.
The most common variety is called hsibyan (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 hsibyan, 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 curriesedit
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.
Porkedit
Pork sibyan (ဝက်သားဆီပြန်) – classic Burmese curry with fatty cuts of pork[7]
Pork hnat (ဝက်သားနှပ်) – a sweetened pork curry braised with vinegar and soy sauce[8]
Pork and pickled mango curry (ဝက်သားသရက်သီးသနပ်ချက်) – a sour and sweet pork curry cooked with pickled mangoes
Pork tripe sibyan (ဝက်ကလီစာဆီပြန်) – a curry of pork intestines and viscera (kaliza)
Red braised pork curry (ဝက်သားနီချက်) – a sweet braised curry of caramelized pork belly and soy sauce[9] similar to Chinese red braised pork belly
Fermented bean paste pork curry (ဝက်ပုန်းရည်ကြီး) – a curry of pork cooked with pon ye gyi (fermented bean paste)
Pork and bamboo shoot curry (ဝက်သားမျှစ်ချဉ်) – a sour curry of pork and pickled bamboo shoots[10]
Pork meatball sibyan (ဝက်သားလုံးဆီပြန်) – a curry of fried pork meatballs cooked in gravy
Fermented tea leaf pork hnat (ဝက်သားလက်ဖက်နှပ်) – a sour and spicy curry of pork braised with lahpet (pickled tea leaves)[11][12]
Poultryedit
Chicken sibyan (ကြက်သားဆီပြန်) – the classic Burmese curry, served with a thick gravy of aromatics[13][8]
Bachelor's chicken curry (ကြက်ကာလသားချက်) – a red and watery chicken curry cooked with calabash[14][13]
Kachin-style chicken curry (ကြက်ကချင်ချက်) – an herbal curry of chicken cooked with basil, sawtooth coriander, Vietnamese coriander, and dried metlin bark[15]
Mon-style chicken curry (ကြက်မွန်ချက်) – a watery chicken curry, cooked with dried marian plum, lemongrass stalks and sawtooth coriander[16]
Chicken and potato curry (ကြက်သားဟင်း) – an Indian-inspired curry of chicken and potatoes cooked with a masala spice mix[17][8]
Chicken and chickpea curry (ကြက်သားကုလားပဲချက်)
Duck sibyan (ဘဲသားဆီပြန်) – a curry of duck cooked with dried spices (e.g., star anise or cumin), and served with a thick gravy of aromatics[18]
Goat and beefedit
Beef hnat (အမဲနှပ်) – a braised beef curry similar to Indonesian rendang[8]
Goat hnat (ဆိတ်သားနှပ်) – a braised goat curry spiced with masala, cinnamon sticks, bay leaf, and cloves[19]
Khayan thi ngachauk chet (ခရမ်းသီးငါးခြောက်ချက်) – aubergine cooked lightly with a small amount of oil, with dried fish and chilli
Kima palata (ကီးမားပလာတာ) – a paratha stuffed with curried ground meat (keema)
Pyay palata (ပြည်ပလာတာ) – a salad of paratha, chicken and potato curry, and raw onions[25]
Tofu curry (တိုဟူးချက်) – Sliced Burmese tofu curried with fresh tomatoes, onions and garlic, cooked in peanut oil and fish sauce, and garnished with coriander and green chilli
Noodle curriesedit
Specially prepared curries also form the base for several Burmese noodle dishes, including:
Ohn no khauk swe (အုန်းနို့ခေါက်ဆွဲ) – a coconut milk noodle soup, served in a broth of chicken curry
Shwedaung khauk swe (ရွှေတောင်ခေါက်ဆွဲ) – a dry noodle dish of egg noodles, served with chicken curry and coconut milk[13]
Nangyi thoke (နန်းကြီးသုပ်) – a salad of thick rice noodles, mixed with chicken curry and gravy
Panthay khauk swe (ပန်းသေးခေါက်ဆွဲ) – a fried noodle dish of Chinese Muslim origin, served with a chicken curry cooked in a blend of spices including cardamom, cloves, star anise, and bay leaf[26]
Referencesedit
^ abcDuguid, Naomi (2012-11-27). Burma: Rivers of Flavor. Random House of Canada. ISBN978-0-307-36217-9.
burmese, curry, refers, diverse, array, dishes, burmese, cuisine, that, consist, protein, vegetables, simmered, stewed, aromatic, curry, base, burmese, curries, generally, differ, from, other, southeast, asian, curries, thai, curry, that, burmese, curries, mak. 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 Indian breads like nanbya palata aloo puri and toshay Burmese curryA traditional meal featuring several Burmese curries TypeCurryCourseEntreePlace of originMyanmar Burma Associated cuisineBurmese cuisineServing temperatureHot or room temperatureMain ingredientsCurry base onions garlic chilis ginger and turmeric meat seafood vegetablesVariationsMany see list below Contents 1 Ingredients 2 Terminology 3 List of Burmese curries 3 1 Pork 3 2 Poultry 3 3 Goat and beef 3 4 Fish and seafood 3 5 Other 3 6 Noodle curries 4 References 5 See alsoIngredients editA curry base of fresh aromatics including onions shallots garlic chilis ginger and dried spices in the form of turmeric powder and paprika is typically used to prepare most Burmese curries 3 Other dried spices such as chili powder and spice mixes like garam masala generically called masala in Burmese မဆလ 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 ဆ သတ 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 while Mon curries often use marian plum as a souring agent Burmese curries are generally seasoned with fish sauce salt and or ngapi fermented shrimp or fish paste and are traditionally cooked in a blend of peanut oil and sesame oil 3 Terminology editThe Burmese language does not have a single word for curry the closest approximation is the word hin ဟင which is used to describe most protein based dishes eaten with rice 5 Burmese curries can be generally categorized by cooking technique incorporated ingredients or region The most common variety is called hsibyan ဆ ပ န 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 hsibyan 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 န ပ lit tenderized in which gamier proteins like goat are braised or slowly simmered The names of other Burmese curries are typically suffixed with hin ဟင or chet ခ က List of Burmese curries edit nbsp 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 edit Pork sibyan ဝက သ ဆ ပ န classic Burmese curry with fatty cuts of pork 7 Pork hnat ဝက သ န ပ a sweetened pork curry braised with vinegar and soy sauce 8 Pork and pickled mango curry ဝက သ သရက သ သနပ ခ က a sour and sweet pork curry cooked with pickled mangoes Pork tripe sibyan ဝက ကလ စ ဆ ပ န a curry of pork intestines and viscera kaliza Red braised pork curry ဝက သ န ခ က a sweet braised curry of caramelized pork belly and soy sauce 9 similar to Chinese red braised pork belly Fermented bean paste pork curry ဝက ပ န ရည က a curry of pork cooked with pon ye gyi fermented bean paste Pork and bamboo shoot curry ဝက သ မ စ ခ ဉ a sour curry of pork and pickled bamboo shoots 10 Pork meatball sibyan ဝက သ လ ဆ ပ န a curry of fried pork meatballs cooked in gravy Fermented tea leaf pork hnat ဝက သ လက ဖက န ပ a sour and spicy curry of pork braised with lahpet pickled tea leaves 11 12 Poultry edit Chicken sibyan က က သ ဆ ပ န the classic Burmese curry served with a thick gravy of aromatics 13 8 Bachelor s chicken curry က က က လသ ခ က a red and watery chicken curry cooked with calabash 14 13 Kachin style chicken curry က က ကခ င ခ က an herbal curry of chicken cooked with basil sawtooth coriander Vietnamese coriander and dried metlin bark 15 Mon style chicken curry က က မ န ခ က a watery chicken curry cooked with dried marian plum lemongrass stalks and sawtooth coriander 16 Chicken and potato curry က က သ ဟင an Indian inspired curry of chicken and potatoes cooked with a masala spice mix 17 8 Chicken and chickpea curry က က သ က လ ပ ခ က Duck sibyan ဘ သ ဆ ပ န a curry of duck cooked with dried spices e g star anise or cumin and served with a thick gravy of aromatics 18 Goat and beef edit Beef hnat အမ န ပ a braised beef curry similar to Indonesian rendang 8 Goat hnat ဆ တ သ န ပ a braised goat curry spiced with masala cinnamon sticks bay leaf and cloves 19 Goat and chickpea curry ဆ တ သ က လ ပ ခ က 8 Fish and seafood edit Fried fish curry င က ခ က or င က န ပ a curry of deep fried steak cuts of fish and tomatoes 20 Steamed hilsa curry င သလ က ပ င a curry of hilsa fish and tomatoes which is slowly simmered to melt the fish bones 21 Sardine curry င သ တ တ ခ က a curry of sardines cooked with tomatoes 8 Prawn sibyan ပ စ န ဆ ပ န a curry of whole prawns cooked in a sibyan gravy and shrimp oil ပ စ န ဆ similar to tomalley Snakefish intestine sibyan င ရ အ ဆ ပ န a curry of striped snakefish intestines 22 Eel sibyan င ရ ဉ ဆ ပ န Catfish and morinda sibyan င ခ ရ ယ ရ က ဆ ပ န a curry of walking catfish and morinda leaves Other edit Egg curry ဘ ဥခ ဥ ရည ဟင a sour curry made with hardboiled duck or chicken eggs cooked in tamarind paste and mashed tomatoes 8 Eggplant curry ခရမ သ ခ က a curry of slow cooked eggplants and tomatoes 8 Lablab bean hnat ပ က န ပ a curry of braised lablab beans 23 Roselle curry ခ ဉ ပ င ခ က a sour curry of roselle leaves bamboo shoots and dried shrimp 24 Khayan thi ngachauk chet ခရမ သ င ခ က ခ က aubergine cooked lightly with a small amount of oil with dried fish and chilli Kima palata က မ ပလ တ a paratha stuffed with curried ground meat keema Pyay palata ပ ည ပလ တ a salad of paratha chicken and potato curry and raw onions 25 Tofu curry တ ဟ ခ က Sliced Burmese tofu curried with fresh tomatoes onions and garlic cooked in peanut oil and fish sauce and garnished with coriander and green chilli Noodle curries edit Specially prepared curries also form the base for several Burmese noodle dishes including Ohn no khauk swe အ န န ခ က ဆ a coconut milk noodle soup served in a broth of chicken curry Shwedaung khauk swe ရ တ င ခ က ဆ a dry noodle dish of egg noodles served with chicken curry and coconut milk 13 Nangyi thoke နန က သ ပ a salad of thick rice noodles mixed with chicken curry and gravy Panthay khauk swe ပန သ ခ က ဆ a fried noodle dish of Chinese Muslim origin served with a chicken curry cooked in a blend of spices including cardamom cloves star anise and bay leaf 26 References edit a b c Duguid Naomi 2012 11 27 Burma Rivers of Flavor Random House of Canada ISBN 978 0 307 36217 9 Burmese curry restaurants Austin Bush Retrieved 2021 01 08 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 To Myanmar with Love A Travel Guide for the Connoisseur ThingsAsian Press 2009 ISBN 978 1 934159 06 4 Myanmar English dictionary Dunwoody Press 1996 ISBN 978 1 881265 47 4 a b Richmond Simon Eimer David Karlin Adam Louis Regis St Ray Nick 2017 Myanmar Burma Lonely Planet ISBN 978 1 78657 546 3 ဝက သ သ ထပ သ ဆ ပ န ဟင MyFood Myanmar in Burmese 2015 12 11 Archived from the original on 2021 01 10 Retrieved 2021 01 08 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 ဝက သ န ခ က MyFood Myanmar in Burmese Archived from the original on 2018 07 16 Retrieved 2021 01 08 အအ ပ ဝက သ မ စ ခ ဥ ဟင တစ ခ က How to Cook in Burmese Archived from the original on 2021 01 09 Retrieved 2021 01 08 Myanmar Pork Tenderloin with Pickle Tea Leaves Curry City Mart Archived from the original on 2014 11 05 Retrieved 2021 01 08 ဝက လက ဖက WE in Burmese Archived from the original on 2018 07 13 Retrieved 2021 01 08 a b c Marks Copeland Thein Aung 1994 09 08 The Burmese Kitchen Recipes from the Golden Land Rowman amp Littlefield ISBN 978 1 59077 260 7 Bachelor s Chicken Curry Burmalicious Archived from the original on 2020 10 30 Retrieved 2021 01 08 က က ကခ င ခ က ခ က ပ တ နည Ministry of Ethnic Affairs in Burmese Archived from the original on 2020 09 25 Retrieved 2021 01 08 က က မ န ဟင The Myanmar Times in Burmese 2020 02 27 Retrieved 2021 01 08 မ န မ ဆန ဆန က က သ န အ လ ဟင လ ခ က စ က မယ MyFood Myanmar in Burmese Archived from the original on 2019 03 23 Retrieved 2021 01 08 န န အ အ ဘ သ အခ ဉ ဆ ပ န How to Cook in Burmese Archived from the original on 2021 01 09 Retrieved 2021 01 08 မဆလ န သင သင ဆ တ သ ဟင တစ ခ က How to Cook in Burmese Archived from the original on 2021 01 09 Retrieved 2021 01 08 Marry 2020 07 24 ဆ ပ န ဟင တစ ခ က င က င က ခ က marry com mm in Burmese Archived from the original on 2021 01 10 Retrieved 2021 01 08 လ ရင မ က စ မယ န န အ အ င သလ က ပ င How to Cook in Burmese Archived from the original on 2021 01 09 Retrieved 2021 01 08 င ရ အ ဟင Food Magazine Myanmar in Burmese Archived from the original on 2020 09 19 Retrieved 2021 01 08 အ စ မ မ ပ က န ပ How to Cook in Burmese Archived from the original on 2021 01 10 Retrieved 2021 01 08 ခ ဉ ပ င စပ ခ ဉ ခ က MyFood Myanmar in Burmese Archived from the original on 2019 01 09 Retrieved 2021 01 08 ပ ည ပလ တ Danuphyu Daw Saw Yee London 2012 03 17 Archived from the original on 2012 04 01 Retrieved 2021 01 09 ပန သ ခ က ဆ Pan Thay Fried Noodle WE Media in Burmese Archived from the original on 2019 12 23 Retrieved 2021 01 08 See also edit nbsp Food portal Burmese cuisine Kaeng hang le Retrieved from https en wikipedia org w index php title Burmese curry amp oldid 1212634059, wikipedia, wiki, book, books, library,
