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Burmese curry

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Myanma cuisine 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 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.

Table of contents
  1. Ingredients
  2. Terminology
  3. List of Burmese curries


A curry base of fresh aromatics including onions, shallots, garlic, chilis, ginger, and turmeric powder is typically used to prepare most Burmese curries. Dried spices such as paprika, chili powder, spice mixes like garam masala (generically called masala in Burmese (????)) 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 (?????, 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. 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.


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

The most common variety is called hsibyan (??????; 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 (????; lit. 'tenderized'), in which gamier proteins like goat are braised or slowly simmered. The names of other Burmese curries are typically suffixed with -hin (-????) or -chet (-????).

List of Burmese curries

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:

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