This is pretty much the national meal in Myanmar. A small portion of meat or fish slowly stewed with mild spices till its almost falling off the bone and the oil and solids have separated. Then it’s served with lots of different vegetables and condiments such as fried aubergine with fermented fish paste, green vegetables and garli isc, a really thick yellow lentil dhal and a thin broth made of watercress and tamarind. Finally some fresh wingbeans, crisp cabbage and cucumber are common – nice to dip into the ubiquitous spicy dried fish condiments that also come with the meal.
The curry it’s self isn’t so much an indian style curry, its more South East Asian in flavour, but the whole meal similar to an Indian thali. And like other SE Asian Food the vegetables are served crisp and green.
Its a pretty well balanced and satisfying meal. Loads of fresh green vegetables, pulses, some rice and a little bit of meat – or fish. It’s especially good washed down with one of the local Myanmar beers. I could eat this every day.