Translations:Burmese curry/6/en

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).