Main Course

Fish Curry with Eggplant

Prep

15 mins

Cook

30 mins

Servings

BurmeseEasyLunchGluten FreeDairy Free

About this dish

White fish simmers gently in a golden turmeric and tamarind broth, absorbing the earthy richness of tender eggplant. This Burmese-inspired curry is aromatic with ginger, garlic, and fresh dill, offering a balance of tangy, savory, and warming flavors.

A beloved home-style dish, it pairs beautifully with steamed rice and embodies the comforting, layered cooking of Myanmar.

Ingredients

UK and US measurements are both included for every recipe.

white fish fillets (such as catfish, tilapia, or cod)

protein

500 g

Imperial: 1 lb

eggplant, cut into chunks

vegetable

300 g

Imperial: 2 cups (about 1 medium)

shallots, thinly sliced

vegetable

100 g

Imperial: about 3/4 cup

garlic cloves, minced

herb

4 cloves

fresh ginger, minced

herb

1 tbsp

ground turmeric

spice

1 tsp

fish sauce

seasoning

2 tbsp

tamarind paste, dissolved in 1/2 cup warm water

other

1 tbsp

water

liquid

1 cup

neutral oil, such as canola or peanut

fat

2 tbsp

fresh dill, chopped

herb

1/4 cup

salt, to taste

seasoning

pinch

Method

Prep the Fish and Eggplant

10 minutes

Cut the fish fillets into 2-inch chunks. If using a firm-fleshed fish like catfish, leave the skin on if desired. Cut the eggplant into chunks and sprinkle with salt; let sit while you prep the aromatics, then pat dry.

Sauté the Aromatics

4 minutes

Heat the oil in a wide skillet or wok over medium heat. Add the shallots and cook until soft, about 3 minutes. Add the garlic and ginger and cook for 1 minute more until fragrant.

Bloom the Turmeric

1 minute

Stir in the ground turmeric and cook for 30 seconds to release its color and aroma.

Build the Simmering Liquid

2 minutes

Pour in the fish sauce, tamarind water, and 1 cup of water. Bring to a gentle simmer.

Add the Eggplant

12 minutes

Add the eggplant chunks to the simmering liquid. Cover and cook for 10–12 minutes, until the eggplant is almost tender.

Gently Cook the Fish

8 minutes

Nestle the fish pieces into the curry. Spoon some liquid over the fish. Simmer uncovered for 6–8 minutes, until the fish is opaque and flakes easily with a fork. Be careful not to stir too much, to keep the fish intact.

Finish with Dill

1 minute

Spoon out some of the liquid to taste and adjust salt if needed. Gently stir in the chopped dill.

Serve

1 minute

Serve hot with steamed rice and extra dill on top.

Equipment

wide skillet or wok
chef's knife
cutting board
measuring cups and spoons
wooden spoon

Nutrition facts

420 kcal

Calories

30 g

Protein

15 g

Carbohydrates

10 g

Fat

3 g

Fiber

800 mg

Sodium

Tips

For a more traditional depth, use fermented fish paste (ngapi) instead of fish sauce, but use sparingly as it's quite salty.
Choose a firm white fish that holds up during simmering, such as catfish, tilapia, or cod. Avoid delicate flaky fish like sole.
If you like a spicier curry, add a chopped green chili or two along with the garlic and ginger.
The eggplant absorbs the flavorful liquid, so make sure to give it enough time to cook until tender before adding the fish.

Serving suggestions

Serve with steamed jasmine rice and a side of pickled vegetables or a crisp salad.

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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.