Burmese fish curry (225 calories per serve)

I’ve been craving rice lately so I decided to cook a dish that went really well with rice. In Burmese, they call this “htamin main” which means something so good that it makes you eat more rice (htamin). And this was it … a fish curry. My husband doesn’t like fish curry so I made it while he’s not home so I can have it all to myself.

Serves 4

Prep time 20 mins
Cook time 20 mins

500g basa fillets (or any other white fish)
2 tsp tumeric
1 tsp paprika powder
2 tbsp fish sauce
3 garlic cloves, crushed
1 onion, chopped finely
2 chillies, chopped finely (quite a kick so use 1 if you don’t like spice)
2cm piece of ginger, chopped finely
2 tbsp neutral oil
3 tomatoes, quartered (preferably ripe)
1 small bunch of coriander, for garnish

Marinate the basa fillets with the tumeric, paprika powder and fish sauce. Set aside for about half an hour.

Meanwhile, finely chop the garlic cloves, onion, ginger and chilli into a fine paste. Traditionally this was done with mortar and pestle but I used a food processor.

Heat the oil in a large pan and saute the onion paste until fragrant.

Add the tomatoes and simmer in its own juices for about 10 minutes until it becomes a sauce. You don’t need to add more water as the tomato will release enough juices.

Lastly, add the fish for about 5-10 minutes until cooked through. It doesn’t require too long to cook. It should also release more juices and become a more watery curry.

Garnish with coriander and serve with rice (not included in calorie count). Enjoy!

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