Ingredients with Measurements:
- 1 lb. of Pon Ye Gyi (dried fermented fish)
- 2 tbsp. of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. of ginger, grated
- 1 tbsp. of turmeric powder
- 1 tbsp. of paprika
- 1 tsp. of cumin powder
- 1 tsp. of coriander powder
- 1 tsp. of salt
- 2 cups of water
- 1 cup of coconut milk
- 1 tbsp. of fish sauce
- 1 tbsp. of tamarind paste
- 1 tbsp. of palm sugar
- 2-3 Thai chilies, sliced
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Rinse the Pon Ye Gyi in cold water and soak it in water for 30 minutes.
2. Drain the water and rinse the Pon Ye Gyi again.
3. In a large pot, heat the vegetable oil over medium heat.
4. Add the chopped onion and sauté until translucent.
5. Add the minced garlic and grated ginger and sauté for 1-2 minutes.
6. Add the turmeric powder, paprika, cumin powder, coriander powder, and salt. Stir well.
7. Add the soaked Pon Ye Gyi and stir until it is coated with the spice mixture.
8. Add 2 cups of water and bring to a boil.
9. Reduce the heat to low and simmer for 30 minutes.
10. Add the coconut milk, fish sauce, tamarind paste, and palm sugar. Stir well.
11. Add the sliced Thai chilies and simmer for another 10 minutes.
12. Taste and adjust seasoning if needed.
13. Garnish with fresh cilantro.
Time:
Preparation time: 40 minutes
Cooking time: 40 minutes
5. Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 15g
Protein: 20g
Carbohydrates: 10g
Fiber: 2g
Sugar: 5g
Sodium: 600mg
Substitutions for ingredients:
- Pon Ye Gyi can be substituted with any dried fish or shrimp.
- Vegetable oil can be substituted with any neutral oil.
- Thai chilies can be substituted with any hot chili pepper.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add vegetables such as eggplant, okra, or pumpkin.
- Use chicken or beef instead of Pon Ye Gyi.
- Use different spices such as cinnamon, cardamom, or cloves.
Tips and tricks:
- Soaking the Pon Ye Gyi helps to soften it and remove any excess salt.
- Adjust the amount of Thai chilies according to your preference for spiciness.
- Use fresh coconut milk for a richer flavor.
Storage instructions:
Store leftover Pon Ye Gyi Curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Pon Ye Gyi Curry in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Pon Ye Gyi Curry in a bowl with steamed rice and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, sliced Thai chilies, lime wedges.
Pairings:
Steamed rice, naan bread, cucumber salad.
Suggested side dishes:
Tomato and onion salad, roasted vegetables, lentil soup.
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too salty, add more sugar or tamarind paste.
- If the curry is too spicy, add more coconut milk or sugar.
Food safety advice:
Make sure to soak and rinse the Pon Ye Gyi thoroughly before cooking to remove any impurities.
Food history:
Pon Ye Gyi Curry is a traditional Burmese dish that is made with dried fermented fish. It is a popular dish in Myanmar and is often served with steamed rice.
Flavor profiles:
Pon Ye Gyi Curry has a savory, slightly sour, and spicy flavor profile. The Pon Ye Gyi adds a unique umami flavor to the curry.
Serving suggestions:
Serve the Pon Ye Gyi Curry as a main dish with steamed rice and a side salad.
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Region: Burmese