Main Course
Burmese Fish Curry with Bamboo Shoot
Original name: Fish Curry with Bamboo Shoot
About this dish
In Myanmar, fish curry with bamboo shoot is a quiet masterpiece, often simmered in homes where the aroma of fermented bamboo and turmeric drifts through the kitchen. This version uses fresh bamboo shoot, but if you have the fermented kind, its tangy depth will transport you straight to the delta.
The curry is gently spiced, soured with tamarind, and finished with a handful of cilantro — a dish that tastes like a secret kept for generations.
Ingredients
UK and US measurements are both included for every recipe.
white fish fillets
protein500 g
Imperial measurement: 1 lb
bamboo shoots
vegetable200 g
Imperial measurement: 7 oz
tamarind paste
seasoning2 tbsp
turmeric powder
spice1 tsp
garlic
vegetable3 cloves
ginger
vegetable1 tbsp
onion
vegetable1 medium
fish sauce
seasoning1 tbsp
vegetable oil
fat2 tbsp
water
liquid400 ml
Imperial measurement: 1 2/3 cups
cilantro
herb2 tbsp
salt
seasoning1/2 tsp
Method
Prepare the fish
5 minutesCut the fish fillets into 2-inch chunks and pat dry. Season with a pinch of salt and set aside.
Make the paste
3 minutesIn a small bowl, mix turmeric, garlic, ginger, and 1 tablespoon of water to form a paste.
Sauté aromatics
5 minutesHeat oil in a pot over medium heat. Add onion and cook until soft, about 3 minutes. Add the turmeric paste and cook for 1 minute until fragrant.
Add bamboo shoots
2 minutesStir in the bamboo shoots and cook for 2 minutes, allowing them to absorb the spices.
Simmer the curry
10 minutesAdd water, tamarind paste, fish sauce, and salt. Bring to a simmer and cook for 10 minutes to meld flavors.
Cook the fish
10 minutesGently slide the fish chunks into the simmering broth. Cook for 8-10 minutes, until fish is opaque and cooked through. Do not stir vigorously to avoid breaking the fish.
Finish and serve
2 minutesTaste and adjust seasoning. Garnish with cilantro and serve hot with steamed rice.
Equipment
- Pot
- Knife
- Cutting board
- Bowl
- Spoon
Nutrition facts
Tips
- If using fermented bamboo shoot, rinse it well and reduce the tamarind slightly, as it already brings tang.
- For a deeper flavour, let the curry rest off the heat for 10 minutes before serving, the fish will absorb more of the broth.
- Use a firm white fish like catfish or tilapia so the chunks hold their shape during simmering.
- Adjust the sourness with more tamarind or a squeeze of lime at the end, but add it gradually.
Serving suggestions
- Serve with steamed jasmine rice or Burmese coconut rice.
- Pair with a side of blanched greens or a simple cucumber salad.
- Offer extra fish sauce and sliced chilies on the side for heat.
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Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.
Describe yourself in three words: Mysterious, secretive, delicious.