Curry
Fish Curry (Burmese Style with Tamarind and Tomato)
About this dish
A fragrant and tangy Burmese fish curry simmered with tamarind and tomatoes. This dish is a staple of Myanmar home cooking, showcasing the delicate balance of sour, savory, and spicy flavors that define the country's cuisine.
Serve with steamed rice for a comforting meal.
Ingredients
UK and US measurements are both included for every recipe.
firm white fish fillets
protein500 g
Imperial measurement: 1.1 lb
tamarind paste
other2 tablespoons
warm water
liquid1/4 cup (60 ml)
Imperial measurement: 1/4 cup
vegetable oil
fat3 tablespoons
onion
vegetable1 large (about 200 g)
Imperial measurement: 1 large
garlic
vegetable4 cloves
fresh ginger
herb1 tablespoon (15 g)
Imperial measurement: 1 tablespoon
ripe tomatoes
fruit2 medium (about 300 g)
Imperial measurement: 2 medium
fish sauce
seasoning2 tablespoons
ground turmeric
spice1 teaspoon
paprika
spice1 teaspoon
chili powder
spice1/2 teaspoon (or more)
water
liquid1 cup (240 ml)
Imperial measurement: 1 cup
salt
seasoningas needed
fresh cilantro
herb1/4 cup chopped
Method
Prepare tamarind water
5 minutesMix tamarind paste with warm water and set aside to soften.
Sauté aromatics
6 minutesHeat oil in a large skillet or wok over medium heat. Add sliced onion and cook until softened, about 5 minutes. Stir in garlic and ginger and cook for 1 minute until fragrant.
Add tomatoes and spices
5 minutesAdd chopped tomatoes, fish sauce, turmeric, paprika, and chili powder. Cook, stirring occasionally, until tomatoes break down and the mixture thickens, about 5 minutes.
Add tamarind and water
5 minutesPour in the tamarind water and 1 cup of water. Bring to a simmer and cook for 5 minutes to meld flavors.
Cook the fish
10 minutesGently place fish fillets into the sauce. Spoon some sauce over the fish. Simmer uncovered for about 10 minutes, or until fish is cooked through and flakes easily. Season with salt if needed.
Garnish and serve
2 minutesRemove from heat and garnish with fresh cilantro. Serve hot with steamed rice.
Equipment
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Nutrition facts
Tips
- For the best texture, choose firm white fish fillets like tilapia or cod, which hold up well during simmering.
- Adjust the chili powder according to your heat preference.
- Burmese curries are typically mildly spicy but can be made hotter.
- If tamarind paste is too thick, dissolve it in a little warm water before mixing into the curry sauce.
Serving suggestions
- Serve this Burmese fish curry with steamed jasmine rice and a side of pickled vegetables or a simple cucumber salad for a complete meal.
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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.