Translations:Burmese curry/4/en: Difference between revisions

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Message definition (Burmese curry)
The curry base and dried spices are then fried in heated oil, in a process called ''hsi that'' ({{lang|my|ဆီသတ်}}, {{lit|to kill the oil}}). Some Burmese curries also require the use of fresh herbs, such as [[Cymbopogon|lemongrass]], [[Curry tree|curry leaf]], ''[[Clausena excavata|pyindawthein]]'', and fresh [[tamarind]] paste. [[Shan people|Shan]] and [[Kachin people|Kachin]] curries make more liberal use of fresh herbs such as [[galangal]] and [[Eryngium foetidum|sawtooth coriander]], while Mon curries often use [[Bouea macrophylla|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 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.

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