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Myanmar Sweet and Sour Fish Curry
Ngapi Chet Thar
A vibrant and flavorful fish curry balancing sweet, sour, and savory notes, often featuring tamarind and chilies. This dish showcases the diverse palate of Myanmar, moving beyond the more common curries.
🧂 Ingrediënten
- 500 g Firm white fish fillets(such as tilapia, cod, or snapper, cut into 2-inch pieces)
- 2 medium Onions(thinly sliced)
- 5 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 medium Tomatoes(chopped)
- 2 tbsp Tamarind paste(diluted in 1/4 cup warm water, strained)
- 2 tbsp Fish sauce
- 1 tbsp Sugar(or to taste)
- 1 tsp Turmeric powder
- 1-2 tsp Red chili powder(adjust to spice preference)
- 3 tbsp Vegetable oil
- 1 cup Water or fish stock
- 1/4 cup Fresh cilantro(chopped, for garnish)
- for serving Lime wedges
👨🍳 Instructies
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add sliced onions and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and grated ginger to the pot. Cook for another minute until fragrant.
- 3
Stir in chopped tomatoes, turmeric powder, and red chili powder. Cook until tomatoes break down, about 5 minutes.
- 4
Pour in the diluted tamarind juice, fish sauce, and sugar. Add water or fish stock. Bring the mixture to a simmer.
- 5
Gently add the fish pieces to the simmering curry. Ensure the fish is submerged in the liquid. Cover and cook for 10-15 minutes, or until the fish is cooked through and flakes easily.
- 6
Taste and adjust seasoning with more fish sauce, sugar, or tamarind if needed. The curry should have a balanced sweet and sour profile.
- 7
Serve hot, garnished with fresh cilantro, with lime wedges on the side.
💡 Pro Tips
- ✓Use firm white fish that holds its shape during cooking.
- ✓Adjust the amount of chili powder and sugar to suit your taste.
- ✓Tamarind paste can vary in sourness; taste and adjust accordingly.
- ✓This curry is best served with steamed jasmine rice.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add sliced bell peppers or pineapple chunks for extra texture and flavor.
- For a richer curry, a tablespoon of shrimp paste (ngapi) can be added with the garlic and ginger.