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Myanmar Fish Curry with Turmeric and Lemongrass
A fragrant and flavorful fish curry, typical of coastal Myanmar, featuring the bright notes of turmeric and lemongrass, balanced with garlic and ginger.
ð§ ææ
- 500 g Firm white fish fillets(such as cod, snapper, or tilapia, cut into chunks)
- 4 tbsp Vegetable oil
- 1 large Onion(finely chopped)
- 6 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 tsp Turmeric powder
- 2 stalks Lemongrass stalks(tough outer layers removed, finely chopped or bruised)
- 1 tsp Chili powder(or to taste)
- 2 tbsp Fish sauce
- 1 tbsp Tomato paste
- 1.5 cups Water or fish stock
- Salt(to taste)
- Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic, grated ginger, turmeric powder, chopped lemongrass, and chili powder. Stir and cook for 1-2 minutes until fragrant.
- 3
Stir in the tomato paste and cook for another minute.
- 4
Pour in the water or fish stock and fish sauce. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- 5
Gently add the fish chunks to the simmering liquid. Reduce heat to low, cover, and cook for 10-15 minutes, or until the fish is cooked through and flakes easily.
- 6
Season with salt to taste. Be mindful of the saltiness from the fish sauce.
- 7
Serve hot, garnished with fresh cilantro. This curry is typically served with steamed rice.
ð¡ ããã®ã³ã
- âEnsure the fish is added gently to prevent it from breaking apart too much.
- âAdjust chili powder to your preferred level of spiciness.
- âIf fresh lemongrass is unavailable, you can use 1 teaspoon of lemongrass paste.
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- Add a few curry leaves along with the aromatics for an extra layer of flavor.
- A squeeze of lime juice just before serving can brighten the flavors.