Burmese curry
Aromatic stews of meat or vegetables, milder than other regional curries.
Burmese curry encompasses a range of meat or vegetable dishes simmered in an aromatic curry base. Unlike other Southeast Asian curries, Burmese versions rely on dried spices alongside fresh aromatics and are often milder. They are commonly served with rice, side dishes, soups, and salads, and are widely available in curry houses across the country.
Quick Facts
- Country
- Myanmar (Burma)
- National cuisine
- Burmese cuisine
- Course
- Entree
- Served
- Hot or room temperature
- Main ingredients
- Curry base (onions, garlic, chilis, ginger, and turmeric)
- meat
- seafood
- vegetables
- Variations
- Many; see list below
Facts from the source article.
Ingredients
A typical Burmese curry base includes fresh aromatics such as onions, shallots, garlic, chilis, and ginger, combined with dried spices like turmeric powder and paprika. Additional dried spices, including chili powder and garam masala (called masala in Burmese), are also used; the Burmese masala blend often contains cinnamon or cassia, cardamom, cloves, and black pepper. The base and spices are fried in oil in a process known as hsi that. Some curries incorporate fresh herbs like lemongrass, curry leaf, pyindawthein, or tamarind paste. Shan and Kachin curries use galangal and sawtooth coriander, while Mon curries may employ marian plum as a souring agent. Seasoning typically includes fish sauce, salt, or ngapi, and cooking is traditionally done in a blend of peanut and sesame oil.
Terminology
The Burmese language has no single word for curry; the closest term is hin, used for most protein-based dishes eaten with rice. Curries are categorized by technique, ingredients, or region. The common variety hsibyan is characterized by a layer of oil that separates from the gravy after cooking, achieved by simmering ingredients in water and oil until the water evaporates. Another variety, hnat, involves braising or slowly simmering gamier proteins like goat. Names of other curries are typically suffixed with –hin or –chet.
Regional adaptations
Kaeng hang le is a pork curry from Northern Thailand, adapted from similar Burmese pork curries; its name derives from the Burmese hin lay, meaning 'heavy curry. Khow suey, also known as khausa, is a South Asian adaptation of the Burmese coconut milk curry noodle soup ohn no khao swè, introduced by the Memon community of India and now a Memon specialty.
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