Curriesဟင်း
Hin — slow-cooked until the oil returns. The doctrine of si pyan, dish by dish.
၃Curries · 125 min · Intermediate
Be Thar Hin, Delta Duck Curryဘဲသားဟင်း
Duck curry from the Ayeyarwady, where ducks glean the rice paddies — browned in its own fat, then braised si pyan style until the amber oil returns.
၃Curries · 45 min · Beginner
Chin Baung Kyaw, Sour Roselle Leavesချဉ်ပေါင်ကြော်
Lower Burma's beloved sour greens — roselle leaves fried down with bamboo shoots, dried shrimp, and green chili until they collapse into a dark tangy relish.
၃Curries · 100 min · Beginner
Chin Smoked Pork with Mustard Greens
Hearth-smoked pork simmered down with mustard greens, ginger, and dried chilies — the Chin hills' frugal, smoke-seasoned answer to a curry, salt its only spice.
၃Curries · 35 min · Intermediate
Black Pepper Soft-Shell Crab, Myeik Styleဂဏန်းအခွံပျော့ကြော်
Myeik's farmed soft-shell crab, dusted and fried, then glazed in a dark dry curry of cracked Tanintharyi black pepper, garlic, fish sauce, and palm sugar.
၃Curries · 70 min · Intermediate
Ganan Hin, Mud Crab Curryဂဏန်းဟင်း
Mud crab curry from the Myeik archipelago — whole crab in the shell, folded through a slow shallot si pyan with fresh turmeric, tomato, and pepper.
၃Curries · 70 min · Intermediate
Inle Nga Hin, Intha Tomato Fish Curryအင်းလေးငါးဟင်း
The Intha fish curry of Inle Lake — freshwater fish simmered in a jammy mass of floating-garden tomatoes until the oil returns red and glowing.
၃Curries · 50 min · Intermediate
Kachin Banana-Leaf Fish
River fish massaged with a pounded green paste of herbs, chilies, and Sichuan pepper, wrapped in banana leaf and steamed — Kachin hearth cooking, no oil at all.
၃Curries · 135 min · Intermediate
Kachin Dried Bamboo Shoot Porkမျှစ်ခြောက်ဝက်သားဟင်း
Pork belly simmered slow with rehydrated dried bamboo shoots, ginger, and chilies — the deep, smoky-tasting braise of the Kachin dry-season larder.
၃Curries · 50 min · Intermediate
Kachin Pounded Beef
Seared beef pounded in a mortar with ginger, chilies, herbs, and numbing Sichuan pepper — the nearly oil-free Kachin dry curry that made the mortar famous.
၃Curries · 70 min · Intermediate
Nga Baung Doke, Banana-Leaf Fish Parcelsငါးပေါင်းထုပ်
Kayin-style steamed fish parcels from the delta — catfish folded with herb paste, tender greens, and rice flour, wrapped in banana leaf and steamed soft.
၃Curries · 50 min · Beginner
Nga Chauk Chet, Dried-Fish Monsoon Curryငါးခြောက်ချက်
A Rakhine monsoon curry of dried fish — soaked, then simmered with tomato, green chili, and tamarind into a lean, deeply savory pot built for rice.
၃Curries · 70 min · Intermediate
Nga Shint Chet, Paddy Eel Curryငါးရှဉ့်ချက်
Rice-paddy swamp eel from the delta, seared and braised with a whole head of garlic, turmeric, and cracked pepper until the gravy turns dark and sticky.
၃Curries · 265 min · Intermediate
Nga Tha Lauk Paung, Slow-Steamed Hilsaငါးသလောက်ပေါင်း
Hilsa steamed low and slow the Rakhine way — with tamarind, tomato, and green chili in a sealed pot until even the fish's thousand bones melt to softness.
၃Curries · 55 min · Intermediate
Pazun Ohn No Hin, Coconut Prawn Curryပုစွန်အုန်းနို့ဟင်း
Gulf of Mottama prawns simmered in coconut milk over a proper si pyan base — the coastal Mon curry that answers upcountry oil with coconut cream.
၃Curries · 100 min · Intermediate
Wet Thar Pone Yay Gyi, Bagan Pork Curryပုန်းရည်ကြီးဝက်သား
Bagan's signature pork curry — pone yay gyi braised si pyan style until the oil returns, the sauce dark and sour with fermented horse-gram bean paste.
၃Curries · 95 min · Intermediate
Pyar Hin, the Chin Ash Curryပြာဟင်း
Southern Chin State's ash curry — chicken simmered in a filtered corn-cob ash lye with ginger and pumpkin leaves, the mineral-deep pot of Mindat and Kanpetlet.
၃Curries · 45 min · Beginner
Pyi Gyi Nga Hin, Squid Curry with Fresh Turmericပြည်ကြီးငါးဟင်း
Tanintharyi squid curry in a golden si pyan of fresh turmeric and cracked black pepper — squid cooked the honest way, two minutes and not one more.
၃Curries · 60 min · Intermediate
Rakhine Ganan Hin, the Lean Crab Curryရခိုင်ဂဏန်းဟင်း
Rakhine crab curry the lean western way — cracked mud crab simmered in a thin, fiery broth of green chili, tomato, and tamarind, with two spoons of oil.
၃Curries · 55 min · Beginner
Rakhine Fish Curryရခိုင်ငါးဟင်း
Rakhine's lean, fiery fish curry — fresh fish simmered with pounded green chilies, garlic, and turmeric in barely a spoonful of oil, the anti si pyan.
၃Curries · 135 min · Intermediate
Seik Thar Hin, Dry-Zone Goat Curryဆိတ်သားဟင်း
Upper Burma's slow goat curry — bone-in meat braised si pyan style with shallots, ginger, and turmeric until the gravy darkens and the amber oil returns.
၃Curries · 50 min · Intermediate
Myeik Prawn Curryပုစွန်ဟင်း
Head-on prawns from the Myeik archipelago simmered in a garlic-tomato curry, their head fat melting out to stain the returning oil a deep coral gold.
၃Curries · 75 min · Intermediate
Kachin Herb-Pounded Chicken Curryကချင်ကြက်သား
Chicken stewed with a pounded green paste of herbs, chilies, and Sichuan pepper — a bright Kachin mountain curry that skips the oil and plays by its own rules.
၃Curries · 60 min · Beginner
Golden Duck Egg Curryဘဲဥဟင်း
Hard-boiled duck eggs fried until blistered gold, then simmered in a tomato-onion gravy until the oil returns — Yangon's beloved, thrifty answer to curry.
၃Curries · 65 min · Intermediate
Delta Fish Curryငါးဟင်း
Everyday fish curry from the Ayeyarwady delta — firm river fish in a tomato and turmeric gravy, simmered gently until the amber oil rises back through.
၃Curries · 125 min · Intermediate
Pork Curry with Pickled Mangoဝက်သားချဉ်
Slow-simmered pork belly curry from Upper Burma, its richness cut by tart pickled mango — the old pairing of fat and sour, simmered until the oil returns.
၃Curries · 90 min · Beginner
Chicken Curry, the Burmese Wayကြက်သားဟင်း
The foundational Burmese chicken curry — onions, garlic, ginger, and paprika simmered until clear amber oil returns to the surface. No coconut, no shortcuts.