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Pork Sausage and Dry Fish Tomato Curry 

This week one main dish would be introduced; Pork Sausage, Dry Fish with concentrated taste Tomato paste curry seems to be full of sour, salty, sweet and hot flavor.


Ingredients
Pork Sausage - 10 tickle
Dry Fish (Flesh) - 10 tickle  Nga Kun Shet Fish (Local name)
Tomato - 3 nos.
Onion - 1 nos.
Garlic - 2 pieces
Padelkaw  - 1 inch
Ripe Tamarind - Little
Raw Chili Powde - 1 tsp.
Turmeric, Salt, Flavor -  Little
Edible Oil   - 1/2 Green Tea bowl
Click here to see Step by Step in English

The following is the instruction of how to cook step by step in English
  1. Before cook, put Pork Sausage and Dry Fish in hot water for 5 min and wash it to be clean from dirty fat and sieve it from water.
  2. Chop Sausages into 1 inch round pieces; chip Tomatoes thin. To cook oil needs grinding mix of Onion, Garlic, Padelkaw, and raw Chili Powder.
  3. If oil becomes hot, cook Step 2 Grinned Paste mixture with oil till the smell comes out. 1-min-mix again with Sausage pieces and Dry Fish, then put Tomato and stir it fairly on stove.
  4. When Tomato become wilted, put water cover paste level, close the lid by adding water often till the Fish become soften able to eat.
  5. Check Dry Fish soft or not and cook with Tamarind Paste.
  6. Check the taste and when you get the curry matches with your appetite, put it down from stove. Fill Parsley or Shan Parsley leaves into the curry and curry is ready.
Burmeseclassic Team
Count : 4508
Posted Date : 28-Jan-2016
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