They are traditionally accompanied with rice and a variety of side dishes, soups, and Burmese salads called athoke.

Burmese curries may also be paired with Indian breads like nanbya, palata, aloo puri, and toshay.

[1][3] The Burmese masala spice blend typically consists of ground cinnamon or cassia, cardamon, cloves, and black pepper.

[4] The curry base and dried spices are then fried in heated oil, in a process called hsi that (ဆီသတ်, lit.

In hsibyan, the curry ingredients are simmered in a combination of water and oil until the water has completely boiled off, leaving a layer of oil that separates and rises to the top, which enables the raw and potent curry paste ingredients to properly blend and become milder in taste.