Shan Rice (Nga Htamin Chin)
This is a breakfast disk in Shan State. The Shans use white meaty fish usually. I used salmon in this recipe as it is readily available everywhere in the UK. Shan rice is usually served in a ball shape. These moreish balls of comfort are well loved in our home by young and old alike.
Peel the potatoes and make sure they are similar sizes
Wash and cook jasmine rice (1measure of rice to 1.25 water ratio).
Cover the potatoes with water, a teaspoon of salt and boil on the hob. During this time, saute the fish with salt, turmeric, fish sauce, garlic and ginger. Add tiny water. Make sure the fish is cooked through before turning off heat (check with a fork). Transfer the fish and mash into flakes.
Drain potatoes and mash. This should be nice and creamy.
Boil tomatoes together with tinned tomatoes. Once the tomatoes are soft, use the hand blander to make the mixture smooth. Sieve the mixture to avoid any lumpy bits.
Heat up oil, when hot add turmeric, chilli and paprika. Add the tomato mixture to the oil. Add half a tube of tomato puree. Reduce till puree like consistency.
Mixing the Shan Rice
In a large bowl, mix rice, mash potatoes, tomato puree, a handful or fried onions. Mix them all thoroughly. Salt and fish sauce to taste.
Serve with fried onions, lime and spring onions on top.