Mecklenburg-style Nan bya

Ingredients

In this Mecklenburg adaptation of Nan bya, we incorporate local ingredients and spices to infuse the dish with the flavors of the region. The original Burmese dish typically uses ingredients like turmeric, fish sauce, and tamarind paste, while our Mecklenburg-style version incorporates local spices such as caraway seeds, juniper berries, and mustard seeds. Additionally, we use locally sourced fish and vegetables to enhance the dish's authenticity and taste. We alse have the original recipe for Nan bya, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as cod or haddock 500g (1.1 lb) white fish fillets, such as cod or haddock
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon juniper berries 1 teaspoon juniper berries
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 400ml (1 2/3 cups) fish or vegetable broth 400ml (1 2/3 cups) fish or vegetable broth
• 200ml (3/4 cup) coconut milk 200ml (3/4 cup) coconut milk
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the caraway seeds, mustard seeds, and juniper berries to the pan. Stir for a minute until the spices release their aroma.
3. 3.
   Add the ground paprika, cumin, coriander, and turmeric to the pan. Stir well to coat the onions and spices evenly.
4. 4.
   Gently place the fish fillets into the pan and cook for 2-3 minutes on each side until they start to brown slightly.
5. 5.
   Pour in the fish or vegetable broth and coconut milk. Stir gently to combine all the ingredients.
6. 6.
   Add the diced tomatoes and sliced red bell pepper to the pan. Season with salt and pepper to taste.
7. 7.
   Reduce the heat to low and let the curry simmer for 15-20 minutes, or until the fish is cooked through and the flavors have melded together.
8. 8.
   Serve the Mecklenburg-style Nan bya hot, garnished with fresh cilantro. Enjoy with steamed rice or crusty bread.

Treat your ingredients with care...

• Fish — Choose fresh, firm white fish fillets for the best results. If Mecklenburg-specific fish varieties are available, such as pike or zander, they can be used to enhance the local flavor.
• Caraway seeds — Toasting the caraway seeds before adding them to the dish will intensify their aroma and flavor.
• Juniper berries — Crush the juniper berries slightly to release their fragrance before adding them to the curry.

Tips & Tricks

• If you prefer a spicier curry, add a pinch of chili flakes or a chopped chili pepper.
• For a creamier texture, substitute half of the coconut milk with heavy cream.
• Adjust the seasoning according to your taste preferences by adding more salt, pepper, or spices.
• To make the dish more substantial, add diced potatoes or carrots along with the tomatoes and bell pepper.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Mecklenburg-style Nan bya with a generous portion of steamed rice or crusty bread. The rice will absorb the flavorful sauce, while the bread can be used to soak up every last drop. Garnish with fresh cilantro to add a touch of freshness and color to the dish.

Presentation advice

Present the Mecklenburg-style Nan bya in a deep serving dish, allowing the vibrant colors of the curry to shine through. Sprinkle some additional caraway seeds and cilantro leaves on top for an extra visual appeal. Serve with a side of steamed rice or crusty bread.