By Naomi Duguid
The main ingredient of this central Burmese classic is dried shrimp powder fried in oil. The relish has salty depth and a pleasing chewy texture. Some versions of balachaung have more shrimp paste, which makes them more pungent, while others have more heat. Feel free to adjust the proportions.
Place the tamarind pulp in a bowl, add the hot water, and let soak for 5 to 10 minutes. Mash with a fork, then press the tamarind through a sieve into a bowl, using the back of a spoon. Set the tamarind liquid aside; discard the pulp.
Place a heavy skillet or a wok over medium heat. Add