Jump to content

Burmese curry

From Wikipedia, the free encyclopedia
Burmese curry
A traditional meal featuring several Burmese curries.
TypeCurry
CourseEntree
Place of originMyanmar (Burma)
Associated 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 Indian breads like nanbya, palata, aloo puri, and toshay.

Ingredients

[edit]

A 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 (မဆလာ), 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 (‹See Tfd›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]

Terminology

[edit]

The Burmese language does not have a single word for "curry;" the closest approximation is the word hin (‹See Tfd›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 (‹See Tfd›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 (‹See Tfd›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 (‹See Tfd›–ဟင်း) or –chet (‹See Tfd›–ချက်).

List of Burmese curries

[edit]
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 (‹See Tfd›ဝက်သားဆီပြန်) – classic Burmese curry with fatty cuts of pork[7]
  • Pork hnat (‹See Tfd›ဝက်သားနှပ်) – a sweetened pork curry braised with vinegar and soy sauce[8]
  • Pork and pickled mango curry (‹See Tfd›ဝက်သားသရက်သီးသနပ်ချက်) – a sour and sweet pork curry cooked with pickled mangoes
  • Pork tripe sibyan (‹See Tfd›ဝက်ကလီစာဆီပြန်) – a curry of pork intestines and viscera (kaliza)
  • Red braised pork curry (‹See Tfd›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 (‹See Tfd›ဝက်ပုန်းရည်ကြီး) – a curry of pork cooked with pon ye gyi (fermented bean paste)
  • Pork and bamboo shoot curry (‹See Tfd›ဝက်သားမျှစ်ချဉ်) – a sour curry of pork and pickled bamboo shoots[10]
  • Pork meatball sibyan (‹See Tfd›ဝက်သားလုံးဆီပြန်) – a curry of fried pork meatballs cooked in gravy
  • Fermented tea leaf pork hnat (‹See Tfd›ဝက်သားလက်ဖက်နှပ်) – a sour and spicy curry of pork braised with lahpet (pickled tea leaves)[11][12]

Poultry

[edit]
  • Chicken sibyan (‹See Tfd›ကြက်သားဆီပြန်) – the classic Burmese curry, served with a thick gravy of aromatics[13][8]
  • Bachelor's chicken curry (‹See Tfd›ကြက်ကာလသားချက်) – a red and watery chicken curry cooked with calabash[14][13]
  • Kachin-style chicken curry (‹See Tfd›ကြက်ကချင်ချက်) – an herbal curry of chicken cooked with basil, sawtooth coriander, Vietnamese coriander, and dried metlin bark[15]
  • Mon-style chicken curry (‹See Tfd›ကြက်မွန်ချက်) – a watery chicken curry, cooked with dried marian plum, lemongrass stalks and sawtooth coriander[16]
  • Chicken and potato curry (‹See Tfd›ကြက်သားဟင်း) – an Indian-inspired curry of chicken and potatoes cooked with a masala spice mix[17][8]
  • Chicken and chickpea curry (‹See Tfd›ကြက်သားကုလားပဲချက်)
  • Duck sibyan (‹See Tfd›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 beef

[edit]
  • Beef hnat (‹See Tfd›အမဲနှပ်) – a braised beef curry similar to Indonesian rendang[8]
  • Goat hnat (‹See Tfd›ဆိတ်သားနှပ်) – a braised goat curry spiced with masala, cinnamon sticks, bay leaf, and cloves[19]
  • Goat and chickpea curry (‹See Tfd›ဆိတ်သားကုလားပဲချက်)[8]

Fish and seafood

[edit]
  • Fried fish curry (‹See Tfd›ငါးကြော်ချက် or ငါးကြော်နှပ်) – a curry of deep-fried steak cuts of fish and tomatoes[20]
  • Steamed hilsa curry (‹See Tfd›ငါးသလောက်ပေါင်း) – a curry of hilsa fish and tomatoes, which is slowly simmered to melt the fish bones[21]
  • Sardine curry (‹See Tfd›ငါးသေတ္တာချက်) – a curry of sardines cooked with tomatoes[8]
  • Prawn sibyan (‹See Tfd›ပုစွန်ဆီပြန်) – a curry of whole prawns cooked in a sibyan gravy and shrimp oil (‹See Tfd›ပုစွန်ဆီ), similar to tomalley
  • Snakefish intestine sibyan (‹See Tfd›ငါးရံ့အူဆီပြန်) – a curry of striped snakefish intestines[22]
  • Eel sibyan (‹See Tfd›ငါးရှဉ့်ဆီပြန်)
  • Catfish and morinda sibyan (‹See Tfd›ငါးခူရဲယိုရွက်ဆီပြန်) – a curry of walking catfish and morinda leaves

Other

[edit]

Noodle curries

[edit]

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

  • Ohn no khauk swe (‹See Tfd›အုန်းနို့ခေါက်ဆွဲ) – a coconut milk noodle soup, served in a broth of chicken curry
  • Shwedaung khauk swe (‹See Tfd›ရွှေတောင်ခေါက်ဆွဲ) – a dry noodle dish of egg noodles, served with chicken curry and coconut milk[13]
  • Nangyi thoke (‹See Tfd›နန်းကြီးသုပ်) – a salad of thick rice noodles, mixed with chicken curry and gravy
  • Panthay khauk swe (‹See Tfd›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]

Regional adaptations

[edit]

Kaeng hang le

[edit]
Main article: Kaeng hang le
Kaeng hang le from Chiang Rai

Kaeng hang le is a pork curry and a regional specialty in Northern Thailand. It is a local adaptation of similar Burmese pork curries; the name "hang le" is derived from the Burmese word "hin lay" (‹See Tfd›ဟင်းလေး, transcribed hang le), which means "heavy curry."[27][28] Many restaurants in Chiang Mai call it ‘Burmese curry.’

Khow suey

[edit]
Main article: Khow suey
A bowl of khow suey

Khow suey, also known as khausa, is a South Asian adaptation of the Burmese coconut milk curry noodle soup called ohn no khao swè. It was introduced to the region by the Memon community of India who adapted this dish, likely coinciding with the emigration of South Asians from Burma in the 1960s, and is now a Memon specialty.[29]

References

[edit]
  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 2020-10-30. 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.
  27. ^ "Kaeng hang Le". Lanna Food | Northern Thai Information Center, Chiang Mai University Library. 2007. Retrieved 2023-05-13.
  28. ^ Thaw Kaung (2014-05-08). "Myanmar Food: Traditional and Change". TODAY. Retrieved 2019-11-15.
  29. ^ "Khausa: A tale of two cities - Yangon and Karachi". gulfnews.com. Retrieved 2019-10-31.

See also

[edit]
Retrieved from "https://en.wikipedia.org/w/index.php?title=Burmese_curry&oldid=1255464943"