Burmese Dried Fish and Egg Curry (Kalar Hin)
This is quite popular dish when you are feeding a lot of people in hundreds. It’s cheap to make and delicious. It is quite soupy and stewy at the same time. The end result will be perfectly cooked vegetable curry (no overcooked or out of shaped vegetables).
You would normally use just the dried fish bones. Use salt fish from either an Asian shop or Caribbean shop.
Preparation can be done during cooking lentils and dried fish. Cut all the vegetables into similar sizes. It is best to prepare before starting. Wash the lentils well until the water is clear. Soak the dried fish if it’s too salty.
Heat a large pan with oil and add onions, garlic and turmeric until it is golden brown. Add paprika and chilli powder to the mixture.
Add dried fish, lentils and stock. Don’t let this mixture dry out. Cook with medium heat for 10mins. Add aubergine, potatoes and dudhi(boo thee). Add water to make sure the vegetables are covered. Stir gently periodically.
When the vegetables are cooked (it should be soft but not too soft), add the tamarind. Add salt or/and a little fish sauce if it’s necessary, usually it is not as the salt fish will add to the flavour.
Add eggs, okra, fresh chilles, coriander and half a teaspoon of masala. Turn off the heat. The heat will carry on cooking the okra, do not overcook okra as they get slimy if overcooked. Leave the curry for at least 30 mins before eating.
Serve with rice. All ingredients can be bought from normal super markets, dried fish or salt fish can only be bought from some Caribbean shops.