Burmese fish curry goes very, very well with rice so it’s difficult to eat when you’re on a low-carb diet. Actually, most Burmese foods are made to be eaten with a lot of rice and there’s even a word for it. In Burmese, they call this “htamin main” which means somethign so good that it makes you 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 (225 calories per serve)
Prep time 20 mins
Cook time 20 mins
500g white fish fillets (I used basa)
2 tsp tumeric
1 tsp paprika powder
1-2 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
1 can diced tomatoes or 3 ripe tomatoes, quartered
1 small bunch of coriander, for garnish
Marinate the fish 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 thicker sauce. You don’t need to add more water as the tomato and fish will release enough juices.
Lastly, add the fish for about 5-10 minutes until cooked through. It doesn’t require too long to cook.
Garnish with coriander and serve with rice (not included in calorie count). Enjoy!
Step By Step Video
More Burmese Recipes
- Cheat’s Mohinga
- Burmese Chicken Gourd Curry
- Burmese Thick Noodle Chicken Salad (Nan Gyi Thoke)
- Burmese Fried Chicken
- Burmese Chicken Coconut Noodle Soup (Ohn Noht Kauk Swe)
More Fish Recipes
- Sichuan Chilli Fish
- Chinese Steamed Whole Snapper
- Thai ‘Hor Mok’ Fish Custard
- Pan Fried Fish Fillets with Ginger and Soy
- Red Curry Fish Parcels
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