Curry

Fish Curry with Okra

Prep

15 mins

Cook

30 mins

Servings

BurmeseEasyLunchGluten FreePescatarian

About this dish

In this Burmese-style fish curry, tender chunks of white fish are simmered with okra in a fragrant turmeric and ginger broth. The okra adds a subtle thickening power that gives the sauce a silken body, while the fish stays flaky.

It's a homey, everyday curry that reveals its layers slowly—much like the cook who shares it.

Ingredients

UK and US measurements are both included for every recipe.

white fish fillets

protein

500 g

Imperial: 1 lb 1.6 oz

okra

vegetable

200 g

Imperial: 7 oz

onion

vegetable

1 large (about 200 g)

Imperial: 1 large (7 oz)

tomato

vegetable

2 medium (about 200 g)

Imperial: 2 medium (7 oz)

garlic cloves

herb

4 cloves

fresh ginger

herb

1-inch piece (15 g)

Imperial: 1 inch (0.5 oz)

turmeric powder

spice

1 tsp

cooking oil

fat

2 tbsp (30 ml)

Imperial: 2 tbsp

fish sauce

seasoning

1 tbsp (15 ml)

Imperial: 1 tbsp

water

liquid

1 cup (240 ml)

Imperial: 1 cup

salt

seasoning

to taste

cilantro

herb

a handful

Method

Prepare the fish

10 min

Cut the fish fillets into 2-inch (5 cm) chunks. Rub with a pinch of salt and turmeric. Set aside for 10 minutes.

Prep the vegetables

10 min

Wash the okra, pat dry, and slice into 1-inch (2.5 cm) rounds. Finely dice the onion. Grate or mince the ginger and garlic. Dice the tomatoes.

Sauté aromatics

6 min

Heat oil in a deep pan or pot over medium heat. Add the onion and cook until soft and golden, about 5 minutes. Add the garlic and ginger; cook for 1 minute until fragrant.

Add tomatoes and turmeric

5 min

Stir in the tomatoes and turmeric powder. Cook, mashing the tomatoes occasionally, until they break down into a thick paste, about 5 minutes.

Simmer the curry base

5 min

Add the fish sauce and water (or stock). Bring to a boil, then reduce the heat to low and simmer for 5 minutes to allow the flavours to meld.

Add okra and fish

15 min

Gently place the fish chunks and okra into the curry. Do not stir too vigorously to avoid breaking the fish. Cover and cook on gentle heat for 12–15 minutes, until the fish is cooked through and the okra is tender.

Finish and serve

2 min

Taste and add salt if needed. Garnish with fresh cilantro. Serve hot with steamed rice.

Equipment

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Nutrition facts

420 kcal

Calories

35 g

Protein

15 g

Carbohydrates

22 g

Fat

5 g

Fiber

700 mg

Sodium

Tips

When slicing okra, keep the pieces uniform so they cook evenly and release just enough natural thickener into the sauce.
For the most tender fish, add it to the curry about halfway through the okra cooking time—this prevents overcooking while the okra softens.
If using frozen okra, thaw and pat it dry thoroughly before adding to the pan to avoid diluting the curry.
Burmese fish sauce is milder than Thai or Vietnamese versions, adjust the amount to your taste, or use a compromise by starting with less and adding more at the end.

Serving suggestions

Serve with steamed jasmine rice or Burmese fermented tea leaf salad as a side. A slice of lime on the side brightens the flavours.

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Recipe by

Thiri Tun

Specialises in Burmese cuisine

Thiri 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.