Curriesဟင်း
Hin — slow-cooked until the oil returns. The doctrine of si pyan, dish by dish.
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.