Nga Soke Lone Hin

Nga Soke Lone Hin Recipe - Burmese Cod and Shrimp Curry

Region / culture: Burma | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Nga Soke Lone Hin is a traditional Burmese fish curry dish that features delicious fish koftas simmered in a flavorful curry sauce. This dish is packed with aromatic spices and herbs that create a rich and satisfying meal.

History

Nga Soke Lone Hin has been a popular dish in Myanmar for generations. The combination of tender fish koftas and a spicy curry sauce has been a favorite among Burmese families for special occasions and gatherings.

Ingredients

Kofta

1 kg Jewfish or cod fillets
2.5 tsp salt
0.5 tsp pepper
1 medium onion, finely chopped
1 large clove garlic, crushed
1.5 tsp ginger, finely grated
2 tbsp lemon juice, strained
1 tbsp fresh coriander leaves or dill, finely chopped
2 slices white bread, soaked in hot water and squeezed dry
1 tsp anchovy paste or sauce (optional)

Curry

0.25 cup sesame oil
3 medium onions, finely chopped
6 cloves garlic, finely chopped
1 tbsp ginger, finely chopped
1 tsp ground turmeric
1-2 tsp chili powder (optional)
1 tsp paprika (optional)
2 tomatoes, peeled and chopped
1.5 tsp salt
1 tsp dried shrimp paste
1.5 cup hot water
2 tbsp fresh coriander leaves, chopped
2 tbsp lemon juice
aluminum foil

How to prepare

Kofta: Remove the skin and bones from [meat]. Finely mince the [meat] and put it in a large bowl. Add the remaining ingredients for the kofta and mix thoroughly. Shape the mixture into small balls the size of walnuts, making about 24 balls.
Curry: In a large saucepan, heat oil. Fry the onion, garlic, and ginger until golden. Add turmeric. Remove from heat and add chili powder, paprika (if using), tomato, and salt. Place the dried shrimp paste in aluminum foil and seal. Cook under a hot grill for 3-4 minutes on each side. Unwrap and dissolve the shrimp paste in hot water, then add it to the gravy. Cook until the tomato is soft. Add hot water if the gravy becomes too reduced. Place the koftas in the gravy and simmer over moderate heat for 20 minutes. Do not stir until the koftas are cooked and firm; instead, gently shake the pan once in a while. Add coriander leaves and lemon juice. Cook for 5 minutes. Serve hot.

Variations

Substitute the fish fillets with shrimp or chicken for a different flavor.
Add vegetables such as bell peppers or peas to the curry sauce for added texture and nutrition.

Cooking Tips & Tricks

Make sure to finely mince the fish fillets for the koftas to ensure a smooth texture.

- Allow the koftas to simmer in the curry sauce for the full 20 minutes to ensure they are cooked through and flavorful.

- Adjust the amount of chili powder and paprika to suit your spice preference.

Serving Suggestions

Serve Nga Soke Lone Hin with steamed rice and a side of fresh salad for a complete meal.

Cooking Techniques

Be sure to shape the koftas evenly to ensure they cook at the same rate.

- Simmer the koftas gently in the curry sauce to allow the flavors to meld together.

Ingredient Substitutions

Use any firm white fish fillets such as halibut or haddock in place of Jewfish or cod.

- Substitute fresh dill with cilantro or parsley if desired.

Make Ahead Tips

You can prepare the koftas ahead of time and refrigerate them until ready to cook. The curry sauce can also be made in advance and reheated before adding the koftas.

Presentation Ideas

Garnish the Nga Soke Lone Hin with fresh cilantro leaves and a squeeze of lemon juice for a pop of color and flavor.

Pairing Recommendations

Pair this dish with a refreshing cucumber salad and a side of naan bread for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 25g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals such as vitamin C, vitamin A, iron, and calcium.

Alergens

Contains fish and shellfish. May contain traces of nuts.

Summary

Nga Soke Lone Hin is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy meal option.

Summary

Nga Soke Lone Hin is a flavorful and aromatic Burmese fish curry dish that is sure to impress your family and friends. With tender fish koftas simmered in a spicy curry sauce, this dish is a delicious and satisfying meal option.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Nga Soke Lone Hin. It was tucked away in an old cookbook that belonged to my great-grandmother. The pages were yellowed with age and the ink was faded, but the recipe itself was clear and detailed. As I read through the ingredients and instructions, I knew that I had to try making it.

Nga Soke Lone Hin was a traditional Burmese dish that I had never heard of before. The name itself was unfamiliar to me, but the description sounded delicious – a fragrant broth filled with tender pieces of fish, vegetables, and spices. I could almost imagine the warm, comforting aroma that would fill my kitchen as it simmered on the stove.

I decided to make the dish for my family that weekend. I gathered all the ingredients – fresh fish, lemongrass, ginger, garlic, and an assortment of herbs and spices. As I chopped and prepared each ingredient, I could feel the anticipation building. This was going to be a special meal, one that would bring us all together around the table.

The cooking process was both challenging and rewarding. I had to be careful with the timing and the balance of flavors, but I also found joy in the rhythmic motions of stirring, tasting, and adjusting. The broth slowly transformed from a simple liquid into a rich, complex sauce that enveloped the fish and vegetables in its embrace.

When the dish was finally ready, I ladled it into bowls and garnished it with fresh herbs and a squeeze of lime. The colors were vibrant, the aromas intoxicating, and the taste – oh, the taste was beyond my wildest expectations. Each spoonful was a burst of flavor, a symphony of textures, a reminder of the power of good food to nourish both body and soul.

As my family sat down to eat, I watched their faces light up with delight. They savored each bite, they shared stories and laughter, they lingered over the meal as if time itself had slowed down. It was a moment of pure joy, a moment of connection and love that I will never forget.

After that first successful attempt, I made Nga Soke Lone Hin many more times. It became a staple in our household, a dish that we would crave and request on special occasions. Each time I made it, I would think back to that moment of discovery, that feeling of curiosity that had led me to this wonderful recipe.

Over the years, I have shared the recipe with friends and neighbors, passing it down from generation to generation. Each person who tastes it is captivated by its unique flavors and its comforting warmth. It has become a part of my culinary legacy, a testament to the power of tradition and the joy of cooking for those we love.

As I sit here now, reminiscing about the journey that led me to Nga Soke Lone Hin, I am filled with gratitude for all the people and experiences that have shaped my love of cooking. From my great-grandmother's cookbook to the smiles on my family's faces, each step along the way has been a gift. And I know that as long as I continue to cook and share my recipes, the joy and connection that food brings will never fade.