S4_Mr:Fish with morinda curry

This week Myanmar curry is of the fresh water-fish called Nga-Yant, a kind of cat-fish. It is also called the short-headed fish. With the help of the master-chef U Ba Htoo Sein, Master-chef for the Hollywood restaurant and his assistant Ko Aung Than Htay. The main ingredient of today's curry is fish, the very small pieces of fresh gourd and the leaves what we call Yetyo Ywet. And fish is to be packed with the edible leave and it will be done very skillfully of our master-chef. Now, our audience we invite you to have a look how to cook short-headed fish very skillfully.

First, unwanted things have to be removed out. The fish has already dressed and our master-chef has accomplished trimming fish. Now he scratches the layer of fish only. The very small bones of the fish have to be removed out. When the fish becomes boneless, he chops it into small pieces.

After everything have been made ready, we have to make to be delicious with the other ingredients such as rice-powder, ginger, pounded ginger and pounded garlic, pepper powder, sugar, salt, and sesame powder. A little amount of oil is to be added. After cleaning leave, all the ingredients are put into the leaves. And then it is packed with the bamboo fiber. Now here is the fish packed with the edible leaves ready to be cooked.

Pounded garlic is first to be cooked in the oil. It's not fried. Just cooking in oil with the little amount of water. To be more colourful for our curry, it is needed to fill a little amount of soya- bean sauce. After cooking ten or fifteen minutes, it becomes a very appetizing fish curry packed with edible leave.

Sometimes, Myanmar people do not want to have curry in simple cooking, sometimes we would like to have curry in strange cooking. Here is the very appetizing colourful Myanmar curry, gourd and fish packed with edible leave which can be mouth watering to our audience.

Short-headed Fish with morinda curry