Burmese curry

Burmese curry refers to a diverse array of dishes in Burmese cuisine that consist of meat or vegetables simmered or stewed in an aromatic curry base. 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. 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.
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. 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. The Burmese masala spice blend typically consists of ground cinnamon or cassia, cardamon, cloves, and black pepper.
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, 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.
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. 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. 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. 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).
The repertoire of Burmese curries has not been codified. Common variations of Burmese curries are listed below.
Specially prepared curries also form the base for several Burmese noodle dishes, including:
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" (ဟင်းလေး, transcribed hang le), which means "heavy curry." Many restaurants in Chiang Mai call it ‘Burmese curry.’
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.